Multi-Seed Crackerbread

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READY IN: 40mins
Recipe by Boo Chef in West Te

This is adapted from KAF wholegrain baking

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. In a medium bowl, whisk together flours, cornmeal and salt. Drizzle in olive oil and mix to combine - it will be pretty lumpy looking. Add about 3/4 cup of the water and mix together until the dough comes together. You want it to be stiff, but not crumbly - if it is too dry, add a bit more water. Scoop out dough onto a lightly floured surface and knead a few times until the dough becomes smooth and supple. Don't knead for 10 minutes like you would bread - you just want the dough to hold together well and be smooth. Divide into 8 equal portions and cover with saran wrap.
  3. In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
  4. Scatter about 1 tablespoon of the seed mixture onto your work surface - press one piece of dough into the seed mixture and begin to roll it with a rolling pin. Keep turning the dough as you roll it into the seed mixture - flip it over and add a bit more of the seed mixture if it begins to be too sticky. Roll the dough into whatever shape you can - you want to get the dough as thin as you can and have the seeds dispersed throughout the dough. Repeat with the remaining seed mixture and dough.
  5. Place the dough on a parchment lined baking sheet and bake until the top is golden brown - about 7 to 10 minutes. Start watching very close at the 7 minute mark as it can go from golden to too dark in a snap. Remove and set on a wire rack to cool completely.

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