* Exported from MasterCook *
Crackers, Buckwheat Crackers With Sesame
Recipe By :MARTHA ROSE SHULMAN
Serving Size : 48 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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3/4 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup buckwheat flour
2 tablespoons sesame seeds
1/2 teaspoon salt
5 tablespoons extra virgin olive oil -- or canola oil
4 tablespoons water -- as needed (4 to 5)
Preheat the oven to 350F with the racks positioned inside in the
middle and upper third. Line two baking sheets with parchment paper.
Sift together the flours.
Mix together the flours, sesame seeds and salt in a mixing bowl, in
the bowl of a stand mixer, or in a food processor fitted with a steel
blade. If using a mixing bowl, add the oil and cut in with a fork
until the mixture is crumbly. In a stand mixer, mix at medium speed;
in a food processor, pulse until crumbly. Add the water, and mix with
your hands (or at medium speed in a mixer or food processor) until
you can gather the dough into a ball.
Lightly dust your work surface, and roll out the dough, or roll out
between pieces of parchment, plastic or wax paper. Cut into desired
shapes -- squares, diamonds or cookie-cutter shapes -- and place on
the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet
trays halfway through from front to back and top to middle. Remove
from the heat, and allow to cool on racks.
About four dozen crackers
Source:
"cooking.nytimes.com"
S(Internet Address):
"http://cooking.nytimes.com/recipes/1013586-buckwheat-crackers-with-sesame";
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Per Serving (excluding unknown items): 30 Calories; 2g Fat (48.9%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.