{{ :recipes:seeded_crackers.jpg?direct&200|}} ====== Seeded Crackers ====== /* Description */ [[http://www.finecooking.com/recipes/seeded-crackers.aspx | Fine Cooking 87]] {(rater>id=100|name=Seeded Crackers|type=rate|headline=off)} |**Preheat:** 450°|**Yield:** 3 1/2 dozen|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== Ingredients ====== For the topping: * 1 Tbs. sesame seeds * 2 tsp. poppy seeds * 2 tsp. fennel or caraway seeds * 3/4 tsp. kosher salt For the dough: * 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for rolling * 2 oz. (scant 1/2 cup) whole-wheat flour * 1 tsp. table salt * 3 Tbs. extra-virgin olive oil ====== Directions ====== - Position a rack in the lower third of the oven and heat the oven to 450°F. - **Make the topping:** In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt. - **Make the dough:** In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour. - Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling. - With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character. - Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack. - While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week. **Rosemary & Sea Salt Crackers:** Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt. ====== Notes ====== * The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature. * One reviewer suggested that once seeds are added, go over them with the rolling pin to help the seeds to stick to the dough. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Bread Snack FineCooking }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Snack FineCooking Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack FineCooking Soup Soup/Stock-Broth Stew-Braise Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~