Crackers are something I’ve never attempted to make in the past. They always seemed a lot of effort when you could just buy a selection box. The problem with selection boxes is that there are always ones that no one likes and don’t get eaten; what a waste!
I saw this simple recipe for seeded crackers and thought I’d give them a try. I’m so glad I did; they’re not fiddly to make at all. Well, other than carefully measuring with a ruler to make sure they were all identical in size. But that’s just me being really fussy. Using the pizza wheel meant that I whizzed through the cutting process!
Use whatever seeds you have to hand. I had a ready-made bag of mixed seeds however, you can go for little sesame seeds, poppy seeds, linseeds, hemp seeds, caraway seeds or larger pumpkin and sunflower seeds… whichever selection you prefer!
Justin proclaimed these even better than the excellent Dr Karg’s crispbreads!
Click here to save the seeded cracker recipe to Pinterest
- 60g/2oz wholemeal flour
- 30g/1oz semolina
- ¼tsp fine salt
- 40g/1½oz mixed seeds (pumpkin, sunflower, poppy, sesame, linseeds etc.)
- 1tbsp vegetable oil
- 50ml/1¾fl oz water
- In a large bowl, mix the wholemeal flour, semolina and salt together with 35g/1oz of the seeds
- In separate bowl, whisk the water and oil
- Stir into the dry ingredients and mix to form a medium-firm dough
- Knead the dough for five minutes then return it to the bowl, cover and set aside for 20 minutes
- Preheat the oven to 180ºC/375ºF/Gas mark 4. Line 2-3 baking trays with non-stick parchment
- Oil the work surface and roll the dough out to a thickness of 3mm
- Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5cmx15cm/2"x6"
- Place on to the prepared trays close together, but not touching
- Spray the crackers with a bit of water and sprinkle the remainder of the mixed seeds (I also sprinkled a tiny amount of flaked salt)
- You can re-knead any left-over scraps, but they won't be as successful as the first kneading. Alternatively, put the scraps on a tray and bake them for snacking
- Bake the crackers for 15-18 minutes
- Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness
- Transfer to a wire rack to cool