* 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.