Seedy does it – Crunchy Crackers
I have been moving my photo studio lately, well I am still doing it, so many props to sort through, move and find a new place for but I hope to finish it soon because I like conclusions, to finish a project and move to the next one. These photos are the first ones I have shot on the new premises and all considering, I’m pretty happy with them. Photo studios are a bit like shoes, you need to wear in new shoes, to soften them here and there by walking and get used to how they feel on your foot. It is the same with a new studio, you need to understand how the light falls and moves during the hours of the day and how to move in the new space, it is both difficult and exciting but I’m very happy to finally have done it after month and months of procrastination.
And what could be better to begin the new life in my studio with a Bread Baking Babe bread, or rather, cracker? This month Tanna got us cracking (sorry, just had to) in the kitchen, baking these really delicious crackers. I had no problem with them apart from having to add more flour than indicated but that is normal fare when the measures are given in grams because I live in a humid house. I didn’t have ground flax seed so I substituted it with ground almonds, nor did I have flax seeds so I only used sesame and sunflower seeds. The dough was easy to roll out but then my dough wasn’t that firm. I followed my fellow Babe Elle’s advice and added a little salt to the topping because the cracker itself isn’t very salt but that is obviously a matter of taste. My whole family send their heartfelt Thanks to you, Tanna, for making me bake the Crunchy Crackers, they love these addictive little buggers, buggers because I can’t stop eating them and I can feel new fat cells popping around my waist as I write. And eat.
If you want to make this bread with us and be a Bread Baking Buddy, click over to Tanna over at My Kitchen In Half Cups to get all the details. But before you do that, check out if and how the other Babes baked their Crunch Crackers:
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
Provecho Peru – Gretchen
Recipe By: KAF
Yield: 2 cookie sheets
198 to 227g lukewarm water
170 g King Arthur White Whole Wheat Flour
120 g King Arthur Whole Wheat/Spelt
2 tablespoons non-diastatic malt powder or sugar – I used malt syrup
1 teaspoon instant yeast
1 teaspoon salt
30 g whole ground flax
14 g sesame seeds
*Substitute 28g golden flax seeds for the flax and sesame, if desired.
71 g sunflower seeds, midget preferred*
28 g sesame seeds*
28 g whole flax seeds,* golden preferred
sea salt or your favorite flavored salt, if desired
*Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired.
To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.
Knead in the seeds.
Let the dough rise, covered, for 60 to 90 minutes, until it’s expanded a bit.
Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14″ x 9″, a generous 1/8″ thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough.
For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough.
If you don’t have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it’s very coarse.
Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don’t need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they’ll get just a bit puffy.
Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they’re completely cool, break apart, if necessary, and store airtight.