Monday, September 13, 2010


Those of you who know me know that I very rarely follow recipes exactly as they are written. I like to take a recipe and use it as a starting out point. I take what I like from the recipe (the ingredient list, the cooking method, the idea, etc.) and then change everything else to make it into something I would enjoy making/eating. Sometimes the change is small, like adding black beans to a recipe, or oregano. At other times the change is huge. Taking a recipe for blue berry bread and making lemon ginger muffins for example. With this recipe; however, I made it exactly as I was told to, and having made it I wouldn't change a thing. It's perfect as is.

I got the recipe from a blog called "at the bakers bench"

1 ½ c flour
1 c whole wheat flour
2 Tb brown sugar
1 tsp instant yeast
1 tsp sea salt
2 Tb wheat germ
2 Tb sesame seeds
¾ c water plus more if needed
2 Tb olive oil
1 c mixed seeds (sunflower, flax, poppy, sesame) for topping

Combine all the dry ingredients in a large mixing bowl and add water and oil. Mix and knead until dough is smooth.

Place dough in a greased bowl; cover and let rise for one hour.

Divide dough in half. Work with one half at a time keeping other half covered. Roll out dough to 1/8-inch thickness. As you roll sprinkle with seed topping, pressing them into the dough. If the dough springs back as you are rolling it out, cover it with a clean kitchen towel and let it rest for 10 minutes, then continue rolling. Repeat with other half of dough.

Line two baking sheets with parchment paper. Place the sheets of rolled dough on parchment and prick all over with a fork. Cut each sheet of dough into strips or diamonds with a pizza cutter. Let the dough rise for 20 minutes and preheat oven to 350.

Bake for 20 minutes rotating sheets halfway through baking. Turn off oven and let crackers sit inside for an additional 15 minutes until crisp and browned. Remove crackers from oven, cool, break apart and store in an air-tight container.

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