Reviews
Add Rating & Review
Back to Seeded Crackers
All Reviews for Seeded Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Seeded Crackers
Credit:
Jonathan Lovekin
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 16
Ingredients
Ingredient Checklist
1 1/4 cups warm water (about 110 degrees)
1 tablespoon rapid rise (instant) yeast (from two 1/4-ounce packages)
1 tablespoon cumin seeds
2 cups unbleached all-purpose flour, plus more for dusting
3/4 cup rye flour
1/2 cup whole-wheat flour
1/3 cup nigella seeds
1/3 cup sesame seeds
1/3 cup flaxseeds
2 teaspoons coarse salt
Gallery
Seeded Crackers
Credit:
Jonathan Lovekin
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 16
Gallery
Seeded Crackers
Credit:
Jonathan Lovekin
Seeded Crackers
Credit:
Jonathan Lovekin
Seeded Crackers
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 16
Recipe Summary
prep: 45 mins
total: 4 hrs
Yield: Makes 16
prep: 45 mins
total: 4 hrs
prep:
45 mins
total:
4 hrs
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 1 1/4 cups warm water (about 110 degrees)
- 1 tablespoon rapid rise (instant) yeast (from two 1/4-ounce packages)
- 1 tablespoon cumin seeds
- 2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 cup rye flour
- 1/2 cup whole-wheat flour
- 1/3 cup nigella seeds
- 1/3 cup sesame seeds
- 1/3 cup flaxseeds
- 2 teaspoons coarse salt
Directions
In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Seeded Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Seeded Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
