>> Wednesday, February 10, 2010
Crackers. We've made 'em before, if you'll remember, the no-flour or yeast variety: Healthy Crackers full of couscous, oats, nuts, and spices. But these are healthy, too. And much more like what you traditionally think of when you crave the snack. Stephen ate most of them himself, so that should tell you just how good they really are!
This recipe is adapted from one that appears in Martha Stewart's Baking Handbook. We just kicked them up a notch -- took out the egg and parmesan -- and added flax meal, spelt, and sesame and poppy seeds (hence the three seed in the name). Delish!
What you'll need . . .
- 1 cup warm water
- 1 teaspoon active dry yeast
- 3 tablespoons olive oil
- 2 cups unbleached white whole wheat flour (or whole wheat)
- 1/2 cup flaxmeal
- 1/2 cup spelt flour
- 2 teaspoons coarse salt
- 2 teaspoons agave or honey
- 1/4 cup sesame seeds
- 2 tablespoons poppy seeds
- 1 teaspoon garlic powder
- More salt for sprinkling
Method . . .
- In the bowl of an electric mixer, stir together 1/4 cup of the warm water and yeast. Let stand for 5 minutes (until foamy).
- Add the olive oil, flours, flax meal, salt, agave or honey, the garlic powder, sesame and poppy seeds, and the rest of the warm water. Attach to a mixer fitted with the paddle attachment and mix on low speed for 1 minute.
- Switch to a dough hook, and mix on medium-low speed until dough is soft, but not tacky. 2 minutes. I found that I had to add another tablespoon of water because my dough was too dry. If you encounter this issue, too, add water slowly -- in 1 tablespoon amounts -- until you reach the soft, but not tacky consistency.
- Transfer dough to a lightly floured work surface and knead for five minutes (I actually just kept mine in the bowl mixing with the dough hook for that part). Form into a ball, put in a bowl and cover with lightly oiled plastic wrap. Let sit for 10 minutes.
- Refrigerate until well chilled (at least 1 hour) and line two baking sheets with parchment.
- Preheat oven to 350 degrees F. Turn out dough onto a lightly floured work surface again. Divide into 16 equal parts (for huge crackers) or 32 (for small crackers).
- Use a rolling pin to roll out the pieces until they are thin and then transfer those pieces of dough to the baking sheets. Brush lightly with water and then sprinkle with the extra coarse salt you have.
- Bake for 15 to 20 minutes, rotating sheets halfway through, until crisp and golden. Cool on a wire rack. Repeat with remaining dough.
- Crackers stay good in airtight container for up to 3 days.
If you like this recipe, you'll love the Martha Stewart's Cooking School cookbook. And you still have until tomorrow night to enter our giveaway for a chance to win! It's just our way to celebrating reaching 500 subscribers (that number is now closer to 630)!
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