* Exported from MasterCook *
Crackers, Crunchy
Recipe By : PJ Hamel
Serving Size : 26 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crackers
7/8 C lukewarm water -- (to 1C (198g to 227g))
1 1/2 cups White Whole Wheat Flour -- (170g)
1 cup Unbleached All-Purpose Flour -- (120g)
2 tablespoons non-diastatic malt powder -- or sugar
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons whole flax seeds -- or milled, (14g)
2 tablespoons sesame seeds -- or whole flax seeds, (14g) Note
Topping
1/2 cup sunflower seeds -- midget preferred, (71g), Note*
1/4 cup sesame seeds -- (28g), Note*
1/4 cup whole flax seeds -- golden preferred (28g), Note*
sea salt -- or your favorite flavored salt, if desired
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 all kinds.
Thanks to input from our readers about the baking time, we've reduced
it by 10 minutes, as of August, 2011. We've also added salt as an
optional topping, to enhance flavor. Sometimes it takes a community
to build a recipe!
Note: Substitute 1/4 cup flax seeds for the flax and sesame, if desired, (28g)
Note*: Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax
seeds for the sunflower, sesame, and flax seeds, if desired
PREP: 20 mins
BAKE: 35 to 50 mins
TOTAL: 1:35
YIELD: two 14" x 9" sheets of crackers
SERVING SIZE: five 2"x 1" crackers
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.
Knead in the seeds.
Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit.
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.
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.
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.
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.
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.
Cal 74, Fat 3g, Carb 10g, Sod 198mg, Fiber 2g, Pro 3g
S(Internet address):
https://www.kingarthurflour.com/recipes/crunchy-crackers-recipe
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Per Serving (excluding unknown items): 84 Calories; 3g Fat (34.3%
calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0819