Crunchy Crackers

My husband called these my bird seed crackers.  I’m not sure if that means he loves them or not – but I certainly do.  You know how we want to eat healthy but sometimes miss that crispy crunch from a chip or cracker?  These Crunchy Crackers will cure that craving and then some.  I’ve been taking a few to work each day and just love the toasted nutty flavor and crispy crunch – it completes my meal.  A little fruit, a little protein, something green and a great big crunchy cracker.  They are tasty and highly adaptable to whatever nuts and seeds you have on hand.  I really love the golden flax seeds and sesame combination seen here.   Made with a small amount of yeast they are baked until browned then left in the oven while it cools.  This extra baking time give them a serious crunch and crispness sometimes hard to achieve with a homemade cracker.  Served with some robust sliced cheese or my favorite hummus, these will be a staple in our house!

Roll the dough as thin as possible and spritz with water.  Sprinkle with seeds then lay another piece of parchment on top.  Press the seeds into the dough using a rolling pin, then turn the dough over and peel off the parchment.  Spritz the other side with water and sprinkle with seeds.  Continue by laying the parchment on top and pressing the seeds into the dough using the rolling pin.

Cut the crackers into the desired shape then allow them to rise for about 45 minutes or until lightly puffy.  Bake for 20 minutes until they are medium brown.  Turn off the heat, wait 15 minutes, then open the oven door and let the crackers cool completely in the turned-off oven.

Break the Crunch Crackers apart and store in an airtight container.

Don’t forget to PIN it for later!

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Crunchy Crackers

Prep Time

15 mins

Cook Time

2 hrs 30 mins

Total Time

2 hrs 45 mins

 

A crispy, crunchy, whole grain seeded cracker great for dips or spreads or a nice hunk of cheese! 

Course: Crackers

Servings: 48 -50

Author: Tricia

Ingredients

For the cracker:

• 1 cup (scant) lukewarm water
• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 2 tablespoons whole golden flax seeds
• 2 tablespoons sesame seeds

For the topping:

• 1 teaspoon good flaky sea salt, such as Maldon
• 1/2 cup small unsalted sunflower seeds
• 1/4 cup sesame seeds
• 1/4 cup whole golden flax seeds, found in the bulk bins at your better grocery stores

Instructions

1. In a large bowl combine the water, whole wheat flour, all-purpose flour, sugar, yeast, and salt. Stir until combined in a smooth, stiff dough. Add 1-2 tablespoons of water if the dough is dry.
2. Knead in the flax and sesame seeds.
3. Cover the mixing bowl with a clean tea towel and place in a warm location free from drafts. Allow the dough to rise for 1 1/2 hours.
4. Prepare two large sheets of parchment paper. Divide the dough in half and roll each piece into a rectangle on the parchment approximately 14x9" and 1/8" thick. If the dough fights back and won't roll out, allow it to rest another 10 minutes and try again.
5. Spritz the dough with water and sprinkle with 1/4 cup of the topping seeds. Lay another piece of parchment on top and press the seeds into the dough with the rolling pin.
6. Carefully flip the dough over and remove the parchment. Spritz with water and sprinkle with another 1/4 cup of the seed mixture. Lay the parchment back on the dough and press the seeds into the dough using a rolling pin. Repeat with the remaining piece of dough.
7. Prick the dough all over with a fork. Cut into rectangles or whatever size you desire and lightly separate the pieces. Sprinkle with crushed sea salt if desired and allow the crackers to rise for about 45 minutes. They will get a little puffy.
8. In the meantime, preheat oven to 350 degrees. Position the oven racks in the middle.
9. Bake the crackers for 20 minutes (rotate the pans after 10 minutes) or until the crackers are medium brown in color. Turn off the oven and wait 15 minutes. Prop open the oven door a couple of inches. Leave the crackers in the oven and allow them to cool completely.
10. When cooled, break the crackers apart and store in an airtight container.

Recipe Notes

Adapted from a recipe by King Arthur Flour

I love being able to control the amount of salt as many store bought crackers are over the top in the sodium content.  There is nothing like a fresh baked cracker and these will not disappoint.  It sounds like a lot of steps, but they are easy steps.  Did you have a nice weekend?  I sure hope so!  Thanks so much for stopping by.

Tricia