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 roast potatoes, and the addition of mustard sounds amazing! I would probably throw some garlic cloves in there too — nothing better than roast garlic!
Wow! Does this ever sound and look delicious! Ummmmm! Love roast potatoes and mustard both and I can only imagine how excellent this dish is! I will be trying this! Thanks!
The color on those potatoes is just AMAZING! Looks fabulous!
Roasted potatoes are a go-to winter side dish for me, and I’m always looking for a new recipe. This one is a keeper!
These look delicious! I bet the mustard adds a lot of delicious flavor…yum!
Mmm, these look great! I love roasted potatoes and make a similar version with horseradish mustard and lemon juice and they are so good. Such an easy recipe and a huge crowd pleaser!
There’s a similar recipe on Epicurious that also uses lemon juice and zest. Addictive!
I love ina gartens recipes! Ive made this one before it was amazing!
These look fabulous!
I’ve never been disappointed by an Ina Garten recipe and this one looks wonderfully delicious too.
Yesterday, while I was at work, my cousin stole my iPad and tested to see
if it can survive a 30 foot drop, just so she can be a youtube
sensation. My apple ipad is now broken and she has 83 views.
I know this is totally off topic but I had to share it with someone!
You have made some good points there. I checked on the web for additional information about the
issue and found most individuals will go along with your views on this site.
This may seem completely unimportant (or relevant) but is there any reason the onions didn’t make it to the final plate (picture)? Or maybe I’m just blind…
beantownbaker — September 2nd, 2014 @ 7:30 pm
Great question! I think I just chopped them really small when I made them that time… Who knows, maybe I omitted them. I’ve made this recipe so many times and the onions are great, but sometimes I don’t have any on hand.
What did you serve with the potatoes and onions? I have only one oven so can’t roast at different temps at the same time!