Multi-seed Crackerbread
Are you guys getting sick of hearing about the trip to King Arthur Flour yet? Well I’ve got two more posts detailing the recipes we learned and I’ll be announcing the winner of the KAF giveaway tomorrow. If you haven’t entered yet, be sure to do that before NOON today!
I was excited to learn that we’d be making crackers since I’ve never made my own. I had fun playing around with various seed/herb combinations. I think my favorite was the one with just sesame seeds and salt.
Hubby and I broke these into pieces and ate them with some hummus. We liked the crispy ones the best, which is obviously easier to control at home in your own kitchen. I would definitely make these again. They were very easy and how impressive is it to say you made your own crackers?!?
One Year Ago: Pumpkin Spice Cheesecake Brownies
Two Years Ago: Pumpkin White Chocolate Chip Cookies
Multi-seed Crackerbread
Yield: 8
Ingredients:
1 cup flour
1 cup whole wheat flour
1/2 cup pumpernickel flour
1/2 cup whole cornmeal
2 tsp salt
1 cup water
2 Tbsp olive oil
1/2 cup assorted seeds such as sesame, poppy, fennel, caraway, and anise
2 Tbsp assorted dried herbs such as rosemary, basil, dill, taragon, and thyme
1 tsp freshly ground pepper
1 Tbsp course salt (optional)
Directions:
Combine the flours, cornmeal and salt in a medium bowl. Mix in the olive oil thoroughly and then add the water. You may not need all of the water, so hold back a few tablespoons and check the texture. It should be stiff, not crumbly.
Turn the dough out onto a floured board and knead it until it's a stiff yet supple ball of dough. Add more flour if the dough is too wet. The dough will not require a long kneading period, just long enough to get it to hold together well.
Combine the seeds, herbs, pepper, and course salt in a small bowl.
Divide the dough into eight equal pieces and cover with plastic wrap.
Working with one piece at a time, scatter about 1 tablespoon of the seed mixture on the work surface. Press the dough onto the seeds and begin to roll it out with a rolling pin. If the dough sticks, flip it over, apply more seeds and continue rolling.
When the dough is as thin as you can get it, place it on a baking sheet lined with parchment paper.
Bake in a preheated 450 degree oven for 7-10 minutes, or until the top is browned. Cool completely before serving.
Recipe from King Arthur Flour
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Now Iìm going to study well your recipe….thanks, Flavia
I read this while eating a bagel from the same recipe (with molasses even, because I’m out of barley malt syrup)! I love these bagels so, so much. I usually just eat them with butter on one side and cream cheese on the other, but the chocolate peanut butter banana combo sounds amazing.
Wow, I’d never think to make my own bagels. They sounds (and look) incredible!
Jen, these bagels look gorgeous! I’ve only attempted homemade bagels once, and they were a major fail. I must redeem myself, and this sounds like the perfect recipe with which to do it.
Wow, these look fantastic! You never cease to amaze me with your baking skills!
What a great accomplishment. These look wonderful!
looks so delicious!
have a great time,
Paula
They are so cute! I have never thought to make my own bagels. . . it’s a little intimidating!
So puffy and cute! Bagels are something I would like to try to make at home too. I have definitely seen the barley malt syrup at WF.
They look beautiful!! I remember making bagels once with my mom way back in the day, it was fun but I do remember it taking a long time. I’d lvoe to try it out again now! This recipe sounds great!
I read in The Bread Baker’s Apprentice that if you can’t find malt syrup, just leave it out. Most bread flours contain some of it anyway 🙂 I didn’t have any, so left it out for my kaiser rolls – still tasted wonderful
Those look great! I really want to make bagels as well, hopefully I can try soon!