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Crunchy Crackers

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 03 May 2014 16:21:19 -0700
v114.n018.5
* Exported from MasterCook *

                           Bread, Crunchy Crackers

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Low Fat
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Crackers:
       7/8           cup  lukewarm water -- to 1C
    1 1/2           cups  King Arthur White Whole Wheat Flour
    1                cup  King Arthur Unbleached All-Purpose Flour
    2        tablespoons  sugar -- or non-diastatic malt powder
    1           teaspoon  instant yeast
    1           teaspoon  salt
    2        tablespoons  whole milled flax or whole flax seeds -- 
preferably golden*
    2        tablespoons  sesame seeds -- or whole flax seeds, 
preferably golden*
                          Topping:
       1/2           cup  sunflower seeds -- midget preferred*
       1/4           cup  whole flax seeds -- * golden preferred
                          sea salt -- or your favorite flavored salt, 
if desired
*Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds 
for the sunflower, sesame, and flax seeds, if desired.

*Substitute 1/4 cup golden flax seeds for the flax and sesame, if desired.

1) To make the dough: Mix and knead together all of the cracker 
ingredients (except the seeds) to a smooth, fairly stiff dough. Add 
1-2 more tablespoons of water if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90 minutes, until it's 
expanded a bit.

4) Divide the dough in half. Working with one piece at a time, roll 
it into a rectangle approximately 14" x 9", a generous 1/8" thick. 
This will probably require you to roll the dough until it fights 
back; give it a 10-minute rest, then come back and roll some more. It 
may need two rest periods to allow you to roll it thin enough.

5) For easiest handling, turn the dough onto a piece of parchment 
paper. Spritz the dough with water. Sprinkle with 1/4 of the topping 
seeds, lay a piece of parchment on top, and press the seeds in with a 
rolling pin. Turn the dough over, peel off the parchment, and repeat. 
Set the seeded crackers on a baking sheet, and repeat with the 
remaining piece of dough.

6) If you don't have parchment, roll on a rolling mat or on a very 
lightly floured or lightly greased work surface; and transfer the 
seeded crackers to a lightly greased baking sheet. Sprinkle each 
sheet of crackers with some sea salt or flavored salt, if desired. 
Crush the sea salt between your fingers or grind it in a salt mill if 
it's very coarse.

7) Prick the dough over with a fork, and cut it into rectangles, 
whatever size you like. Pull the crackers apart just a bit; you don't 
need to separate them completely. Let the crackers rise for 30 to 45 
minutes. while you preheat your oven to 350F; they'll get just a bit puffy.

8) Bake for 20 minutes, until the crackers are a medium brown. Turn 
off the heat, wait 15 minutes, then open the oven door a couple of 
inches and let the crackers cool completely in the turned-off oven. 
When they're completely cool, break apart, if necessary, and store airtight.

Yield: two 14" x 9" sheets of crackers.

Hands-on time:	20 mins. to 35 mins.
Baking time:	35 mins. to 50 mins.
Total time:	1 hrs 35 mins. to 2 hrs 5 mins.

Tips from our bakers
These crackers can also be made using our 12-Grain Artisan Bread 
Flavor. Simply substitute 1/2 cup of the flavor for 1/2 cup of the 
white whole wheat flour, and omit the 4 tablespoons (1/4 cup) seeds - 
the bread flavor is a quick and easy stand-in.
Yield:	two 16" x 11" sheets of crackers.

Description:
    "This recipe mimics an extra-crunchy, seed-topped whole-gain 
cracker you may find at your supermarket. These are great for spreads 
and dips of allkinds."
Source:
    "kingarthurflour.com"
S(Internet address):
    ""
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Per Serving (excluding unknown items): 66 Calories; 2g Fat (30.2% 
calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 73mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 0 Other Carbohydrates.