Keywordamerican food, american recipes, crackers, rye
Servings4baking sheets of crackers
Ingredients
1/4cupsunflower seeds(35g)
1/4cuppepitas(40g)
3tbspflaxseed(20g)
3/4cupwhole wheat flour(105g)
1cuprye flour(120g)
6tbspsesame seeds(50g)
1-2tbspnigella seeds(optional)
1/3tspkosher salt
2tbspolive oil
1tbsphoney
3/4cupwater
Instructions
Heat oven to 300°F. Line a baking sheet(s) with parchment paper.
In a spice grinder, pulse the sunflower seeds and pepitas to a fine powder. Transfer to a large bowl. Pulse flaxseed to a fine powder and add to the bowl. Add the flours, whole sesame seeds, nigella seeds, salt, oil, honey, and water. Stir with a wooden spoon for 1-2 minutes to form a firm, unsticky ball.
Transfer dough to a floured surface and knead briefly to make sure it holds together and ingredients are distributed. It will feel slightly tacky but not sticky.
Divide dough into four pieces. On a well-floured surface, roll out dough until it is relatively thin (1/16 of an inch). Check dough while rolling to be sure it is not sticking to the surface.
Using knife or dough scraper, cut dough into crackers of your preferred size and shape. Transfer crackers to prepared baking sheets. (Crackers won’t spread, so they can be very close.)
Bake for 25-35 minutes (rotating pans halfway through if doing 2 at once), until crackers are golden brown and seem well-dried and crisp. Remove from oven and let sit on baking sheet to crisp up more, about 5-10 minutes.