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. 
Oh yum! Those look terrific. Congratulations on a successful first challenge and welcome to the Daring Bakers. Great job 🙂
-jen at use real butter
You bread looks great! Congrats on overcoming your fear of yeast.
Congrats on your first challenge!! Looks great!
1st, congrats on your 1st DB challenge! 🙂 2nd, congrats on overcoming your fear of yeast! i recently overcame this fear and am so glad i did! 🙂
Congratulations on your 1st challenge! Your bread looks so great!
Great looking bread! Congrats on becoming a daring baker. Isn’t it fun?
you’ve inspired me to get over my fear of yeast as well!
Great job on your first challenge and on overcoming your yeast fear! Welcome to Daring Bakers!
Welcome to the DBs! You did a “wicked awesome” job!
wow.. looking at your bread really reminded me of how this first challenge was for me.
Great looking buns.
Bravo on your first challenge! You did fantastic! I loave how cozy the loaf looks, it must be great for sandwiches, and congrats on beating the yeast demons to a pulp this month!!
Wow, what a success! All looks great
You did a wonderful job on your breads. Congratulations on your first DBer challenge!
Natalie @ Gluten A Go Go
Nice job! Love the step by step photos!
See yeast is not as scary as you though it was, huh?
Congratulations on your first challenge. All of your goodies look wonderful!!
You did such a wonderful job on your first challenge!! Especially with accidentally adding the larger amount of potatoes.
I loved your step by step photos and your bread looks divine. Great job in telling the yeast who’s boss !!
Your bread looks great. I loved your post…funny and detailed! You succeeded with using yeast – great job! Congrats on your first DB challenge!
Hey, your breads look great! Thank goodness your first challenge with us wasn’t baked yeast jello … gross. Anyway, your rolls especially look nice and tender torn in half, just crying for butter. Job well done!
Congrats on your first challenge! Carrying heavy baking ingredients lets you burn calories so you can enjoy your creations! Yippee!
Your bread turned out perfect! and the pictorial post is an added bonus! Super first challenge!
Glad you showed that yeast who is boss!
Nice job and good for you for getting right to it!
xoxo
Gabi
Congratulations and welcome. It lookw from here like you successfully tamed the yeast beast! And thanks for the measuring-cup-in-the-colander tip!
your bread looks great, your slashes on the loaf are so perfect!
I must say, for someone who is fearful of yeast you really came out on top and produced both a stellar loaf and rolls. Great job!
Welcome to the DBers!
Christina ~ She Runs, She Eats
What a success story! From the storm to conquering of yeast … you did it all! Way to go on your first challenge!
This dough looks like it makes a REALLY good loaf. Welcome to DB’s! Nice job.