SEEDED CRACKERS
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a cheese plate. Martha made this recipe on "Martha Bakes" episode 806.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes 16
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
- Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
- Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Benjie Reyas
[email protected]I love that these crackers are made with whole wheat flour. They're a much healthier option than regular crackers.
Dichonda Sandelin
[email protected]These crackers are a bit bland for my taste, but they're still a good healthy snack.
Ahmad Umar
[email protected]I made these crackers for a potluck and they were a huge hit. Everyone raved about them.
Shuceyb Abdi
[email protected]These crackers are a great way to use up leftover seeds and nuts.
safa ibrahim
[email protected]I've tried other seeded cracker recipes before, but this one is by far the best. The crackers are so light and airy.
TURBO GAMING
[email protected]These crackers are a bit time-consuming to make, but they're worth the effort.
Bashu Khanal
[email protected]I wasn't sure how these crackers would turn out, but I was pleasantly surprised. They're so crispy and flavorful!
R A Noyon
[email protected]These crackers are so versatile! I've used them as a snack, a side dish, and even as a topping for soup.
Minky noko Molokomme
[email protected]I made these crackers with my kids and we had a lot of fun. They're a great way to get kids involved in the kitchen.
Miko TheAMaysing
[email protected]These crackers were a bit too salty for my taste, but I still enjoyed them.
HappyMoo
[email protected]I was looking for a healthier cracker option and these seeded crackers fit the bill perfectly. They're crispy, flavorful, and satisfying.
MWANNE DUMA
[email protected]These crackers are so delicious and healthy! I love that they're packed with seeds and nuts.
Gamer Khan
[email protected]I've made these crackers several times now and they always turn out great. They're the perfect snack to have on hand when you're craving something crunchy.
Chester Murphy
[email protected]These seeded crackers were a hit at my party! They were so easy to make and everyone loved them.