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. 
I love love love this recipe! So super easy and no scary yeast issues from me! 🙂 Thanks for the shout out and exposing my funny AB story! 🙂
I’m so jealous you got to meet him!
I love cinnamon rolls, I might have to give these a try this weekend!
These look yummy! AB is the best, how cool that Joelen met him.
I love the nerdy charm of Alton too! And that first picture = total food porn! You shouldn’t do that to me, now I’m stuck here without a cinnamon roll to eat. Cruel…
Can’t disagree with Steph’s comment, food porn is good. We’ll be making these tomorrow for breakfast.
Sorry Wagners – Hopefully you made these and enjoyed them as much as we did 🙂
These look very very yummy.
These look so amazing! I’ve never made cinnamon rolls and really want to.
Did you cover them while they were rising in the oven? The recipe doesn’t say whether or not to and mine (I’m making them right now) aren’t rising…I guess I’ll just throw them in the oven to bake and hope it works out like yours did.
I did not cover them. Mine did rise enough in the oven while baking. Hopefully yours turn out as well!
I love AB! I think he’s geeky but he definitely knows great many things about cooking, baking, etc. So when it comes to a recipe from AB, I definitely give it a try! Especially since you’re so good at posting this recipe, I will have to make it this weekend! Your picture also convinces me that this can be done, by an amateur cook like myself!
Thanks for posting and for sharing!
Greetings! Very helpful advice within this post! It’s the little changes that make the most significant changes. Thanks for sharing!
All the brown sugar mix came out of mine while baking. What did I do wrong?