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Recipes - Crunchy Crackers Recipe

Recipe Name

Crunchy Crackers

Submitted by Steve
Recipe Description These crunchy crackers are almost like pretzels!
Quantity 2 Quantity Unit sheet pans Servings  
Prep Time (minutes) 135 Cook Time (minutes) 35 Ready In (minutes) 170
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup (8 fl oz)water, warm (105 degrees)
1/3
cupbarley flour
1/3
cupbuckwheat flour
1/3
cupMillet flour
1/4
cupVital wheat gluten
1/2
tablespoonsmolasses
1
teaspoonsugar
1/2
teaspoonyeast, instant
1/2
teaspoonsalt
1
tablespoonflax seed meal
1
tablespoonflax seeds
2
tablespoonssesame seeds (toasted)
Steps
Sequence Step
1Blend the flours, gluten, sugar, salt, yeast and flax meal (not the flax seeds) together. Add the molasses and water to form a ball of dough; then knead together into a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.
2Knead in the flax seeds.
3Let the dough rise, covered, for 60-90 minutes, until it has expanded a bit.
4Divide the dough into two pieces; roll each one into a rectangle approximately 14" x 9", about 1/8" thin (less). 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 2 rest periods to allow you to roll it thin enough.
5For easiest handling, turn the dough onto a piece of parchment paper. Brush the dough with water. Sprinkle with 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.
6Sprinkle 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.
7Prick 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).
8Bake for 18 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.
9Yield: two 14" x 9" sheets of crackers.






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