Five Seed Crackers

September 28, 2006 at 6:02 pm (Other, unrated)

My friend made these Crisp Seeded Mega-Crackers from the King Arthur Baker’s Companion cookbook. She used a mix of five seeds: caraway, fennel, sesame, poppy, and flax. The combination of caraway and fennel was particularly addictive. I’m not sure if I’ll make these crackers any time soon (because I’m liable to eat them all at one sitting) but I definitely want to use the fennel caraway combo in another dish.

3 c (12 3/4 oz) flour
1 1/4 t salt
1/2 t powder
2/3 c seeds
1 t ground black pepper
2 T olive oil
1 c cool water

Whisk together flour, salt, powder, seeds, pepper. Stir in olive oil,
mixing thoroughly, then add water, tossing with a fork until the dough
becomes cohesive. Turn the dough out onto a lightly floured surface
and knead and turn it over a few times to smooth it out. Divide the
dough into eight pieces and allow them to rest, covered, for 15
minutes.

Preheat the oven to 450. Use a baking stone if you have it.

Roll one or two pieces of dough as thin as possible (really! when I
made them even thinner the next day, they were even better!). Transfer
them to the stone and bake 4 mins on first side, 2 mins on second
side.

If not on a baking stone: on greased or parchment-lined baking sheet
on middle rack in oven. They’ll take about 6-8 mins on first side, 4-6
on second. Cool on a rack and store airtight.