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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup (8 fl oz) | water, warm (105 degrees) | 1/3 | cup | barley flour | 1/3 | cup | buckwheat flour | 1/3 | cup | Millet flour | 1/4 | cup | Vital wheat gluten | 1/2 | tablespoons | molasses | 1 | teaspoon | sugar | 1/2 | teaspoon | yeast, instant | 1/2 | teaspoon | salt | 1 | tablespoon | flax seed meal | 1 | tablespoon | flax seeds | 2 | tablespoons | sesame seeds (toasted) |
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Steps
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Sequence
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Step
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| | 1 | Blend 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. | | 2 | Knead in the flax seeds. | | 3 | Let the dough rise, covered, for 60-90 minutes, until it has expanded a bit. | | 4 | Divide 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. | | 5 | For 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. | | 6 | 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. | | 7 | 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). | | 8 | Bake 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. | | 9 | Yield: two 14" x 9" sheets of crackers. |
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