| Ingredients: 2 Cup(s) whole grain flour 1 Teaspoon(s) Sea salt 3 Tablespoon(s) oil, olive 1/2 Cup(s) or more as necessary water 1 Tablespoon(s) sesame seeds 2 Teaspoon(s) poppy seeds |
Directions:
1. Preheat your oven to 450 °F and in a small bowl combine the sesame seeds and poppy seeds. Set them aside. 2. In a large bowl, mix together the whole wheat flour, sesame seeds, poppy seeds and salt, reserving some of the seeds for later. 3. Add in the olive oil and ½ cup water and stir until a crumbly ball of dough forms. If your dough is too dry, add more water a little splash at a time, kneading after each addition, until all of the flour is incorporated into the dough. Add sparingly to make sure you don't get your dough too soggy. 4. Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out ⅓ (or ½) of the dough into a large rectangle. Roll the dough out as thinly as possible (about 1/16 of an inch thick). 5. Sprinkle the dough with the sesame and poppy seed mixture, along with some sea salt. Roll gently over the seeds one more time with your rolling pin to push the seeds into the dough. This keeps them from falling off after baking. 6. Score the dough into your desired cracker shape with a knife or pizza cutter. If you like your crackers to be perfect squares you will probably have to trim the edges of your rectangle. Otherwise just score the dough as best as possible and be okay with having some weird shaped crackers. 7. Transfer the dough and parchment paper onto a baking sheet and place the crackers in the oven to bake for 10-15 minutes. After the crackers have baked for 10 minutes, start checking them every 1-2 minutes to make sure they don't burn.** 8. While the first set of crackers are baking, begin the whole process again with the remaining dough until you have baked all of the crackers. 9. Let the crackers cool before storing in an airtight container. ** Substitutions and variations 🔀 Flour - Sometimes I make this whole wheat cracker recipe using half whole wheat flour and half oat flour. It adds some extra texture and provides two types of whole grains. 🔀 Oil - Any oil should work when making these whole wheat crackers. I love the taste of olive oil and I think it works beautifully in these crackers, but coconut oil, avocado oil and vegetable oil should work as well. 🔀 Seeds - Swap out what kinds of seeds you use! However, you may want to opt for seeds that are a little bit smaller. Pumpkin seeds and sunflower seeds may be too big. |