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

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Multi-seed Crackerbread

Yield: 8


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)


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

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7 Responses to “Roasted Beet and Garlic Pasta”

  1. #
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

  2. #
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

  3. #
    Tanja Simone — October 21, 2013 at 11:07 am

    We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
    Snowy hello’s from Oslo, Norway/ Tanja Simone,

    • beantownbaker — October 23rd, 2013 @ 12:27 am

      Thanks! I hope you enjoyed the pasta.

  4. #
    Elle A. — March 4, 2014 at 10:58 pm

    I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.

  5. #
    Pam — February 25, 2015 at 7:55 pm

    This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!

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