Saturday, December 3, 2011

Homemade Crackers

There's such an uproar when I put homemade crackers out at parties that I almost feel bad. If everyone knew how easy they were to make, they'd be far less impressed! The seeds provide so much flavor, you wouldn't believe they were made with whole wheat flour and not an ounce of butter. They keep for weeks in well sealed zip-top bags, so you can always have these crispy treats on hand for snacking. Breaking them up after baking gives them an appealing rustic look. They are excellent with cheeses, salami, you name it. Make them ahead and pull them out for all your holiday gatherings this season.

Courtesy: Alton Brown

5 oz. whole-wheat flour (about 1 cup plus 2 tbsp.)
4¾ oz. all-purpose flour (about 1 cup plus 1 tbsp.)
1/3 cup poppy seeds
1/3 cup sesame seeds
1½ tsp. sea salt
1½ tsp. aluminum-free baking powder
3 tbsp. olive oil
6½ oz. water

Preheat oven to 450 degrees F. In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough (if too dry add a little more water, if too wet add a little more flour). Turn the dough out onto a lightly floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a clean tea towel and allow to rest for 15 minutes. 

On a lightly floured surface, roll out 2 pieces of dough into long strips about 1/16-inch in thickness and place them on a parchment lined baking sheet. Bake on the middle rack of the oven for 4 minutes, then flip and bake for 2 to 4 minutes more or until golden brown. Remove from oven and place on a cooling rack. When cool, break into desired sized pieces. Repeat procedure with remaining dough.  

Yield: 10 to 12 servings


  • Baking times will vary depending on the exact thickness of your dough and oven temperature, so watch them closely. 
  • Store in well sealed zip-top bags for 2 to 3 weeks.

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