Whole Wheat Mosaic Crackers
Crackers are an unassuming stable in our kitchen. I never really gave them much thought. I just bought them at the store if I had a desire for some, and that was it. The thought of ever making my own crackers never really crossed my mind.
And then one day it hit me, of course, it might be kind of cool to make crackers.
But, I admit, I was a little intimidated. I have played around with bread and scones, tarts and cookies, but never crackers. I never considered what it took to make them. I assumed it would be sort of complicated, and a little too sophisticated for my mediocre baking abilities.
Well, I found out it doesn't take much, and it is simple and fun. And as with everything else we bake, tastes so much better when just fresh from the oven.
So I poked around for some recipes, gathered a couple together, and got to work. This recipe is particularly fun, because the crackers are so beautifully decorated with all the different kinds of seeds and herbs to be applied. And the dough is so easy to work with.
The only thing you need patience with is making sure you aren't just so excited to get them in the oven that you don't roll them thin enough. Take time to roll them out, let the dough rest a little, and roll them out again. The thinner the better. But of course, not too thin. You don't want the dough to break or for them to burn in the oven. That is the next thing to watch out for, them burning.
Since they are quite thin, they cook very quickly. So don't think you can put them in the oven, and then go put away your laundry. Nope. You have to stay in the kitchen, and watch those crackers with an eagle eye. But don't worry, you wont be bored. They cook very quickly.
***I have tried something new this time, and attached a down-loadable recipe at the bottom of the page. This way you can just print it out and take the single page, rather than your entire computer, to the kitchen with you.
Adapted from King Arthur Flour Whole Grain Baking
Don't be discouraged by the length of the ingredients list, most items you will have just sitting in your cupboard
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
2 tablespoons Olive Oil
1 cup water
2 tablespoons sesame seeds
2 tablespoons caraway seeds
2 tablespoons poppy seeds
2 tablespoons fennel seeds
1 tablespoon tarragon
I tablespoon thyme
Preheat oven to 450 degrees.
In the bowl of a stand mixer, mix together the different flours and salt. With the paddle attachment, turn the mixer on low, and mix in the Olive Oil, then add the water. You might not need the entire cup of water, pour until the dough is stiff. On a floured surface, knead the dough until it is smooth.
Cut the dough into 8 pieces.
Combine the seeds and herbs in a bowl, and set aside.
Working with one piece at a time, flatten with your hand, pour one tablespoon of the seed mixture and with a rolling pin roll out as thin as possible and try to make as many seeds stick as you can. Once you have reached desired thickness, carefully lift the dough and transfer to a prepared baking sheet. Repeat with the remaining seven pieces. Bake each one for 8-10 minutes, or until golden brown. Allow to cool completely on a cooling rack.
They keep fresh for up to 2 weeks in an air tight container.