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

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

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4 Responses to “Boston baked beans in the Crockpot (My Kind of Town)”

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    Crockpot Lady — November 14, 2008 at 2:06 pm

    I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.

    yay!
    xxo
    steph

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    2
    Jen — November 14, 2008 at 2:11 pm

    We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!

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    3
    Lauren — September 10, 2009 at 11:13 pm

    Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?

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    4
    Elaine — July 30, 2010 at 3:20 pm

    I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!

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