Hey Creiki Multi-Seed Crackerbread

[Guest guest]

Thanks so mjuch. I have never attempted making crackerb re4ad before but with a

TNT recipe I have to do it now.

I make dips and spreads all the time so this is perfect.

 

Brad

 

, " creiki " <creiki wrote:

>

> Multi-Seed Crackerbread

>

> This is adapted from KAF wholegrain baking I mmade these today and they were

really good. I did not have rye so I just used more whole wheat.

>

> 1 cup whole wheat flour

> 1 cup all-purpose flour

> 1/2 cup whole rye flour

> 1/2 cup whole yellow cornmeal

> 2 teaspoons salt

> 2 tablespoons olive oil

> 1 cup water, may not use all of it

> 3 tablespoons sesame seeds

> 2 tablespoons poppy seeds

> 2 tablespoons flax seeds

> 1 tablespoon caraway seed

> 2 teaspoons dried rosemary

> 2 teaspoons dried tarragon

> 2 teaspoons dried thyme

> 1 1/2 teaspoons very coarse salt

> 1 teaspoon fresh ground black pepper

>

> Preheat oven to 450.

> In a medium bowl, whisk together flours, cornmeal and salt. Drizzle in olive

oil and mix to combine - it will be pretty lumpy looking. Add about 3/4 cup of

the water and mix together until the dough comes together. You want it to be

stiff, but not crumbly - if it is too dry, add a bit more water. Scoop out dough

onto a lightly floured surface and knead a few times until the dough becomes

smooth and supple. Don't knead for 10 minutes like you would bread - you just

want the dough to hold together well and be smooth. Divide into 8 equal portions

and cover with saran wrap.

> In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway

seeds, rosemary, tarragon, thyme, salt and pepper.

> Scatter about 1 tablespoon of the seed mixture onto your work surface - press

one piece of dough into the seed mixture and begin to roll it with a rolling

pin. Keep turning the dough as you roll it into the seed mixture - flip it over

and add a bit more of the seed mixture if it begins to be too sticky. Roll the

dough into whatever shape you can - you want to get the dough as thin as you can

and have the seeds dispersed throughout the dough. Repeat with the remaining

seed mixture and dough.

> Place the dough on a parchment lined baking sheet and bake until the top is

golden brown - about 7 to 10 minutes. Start watching very close at the 7 minute

mark as it can go from golden to too dark in a snap. Remove and set on a wire

rack to cool completely.

>