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. 
Ooh, that sounds great!
That sounds pretty incredible! Love your 5 day idea 🙂
That looks delicious! I wish I could convince my husband to eat squash. 🙁
LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
i made this too and it was AWESOME 🙂
I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!