Multi-Seed Crackerbread
Ready In: 40 mins
Serves: 10
Yields: 1 box
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1⁄2 cup whole rye flour
- 1⁄2 cup whole yellow cornmeal
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 cup water, may not use all of it
- 3 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons flax seeds
- 1 tablespoon caraway seed
- 2 teaspoons dried rosemary
- 2 teaspoons dried tarragon
- 2 teaspoons dried thyme
- 1 1⁄2 teaspoons very coarse salt
- 1 teaspoon fresh ground black pepper
Directions
- Preheat oven to 450.
- 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.
- In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
- 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.
- 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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