It’s that time of month when I get to participate in the monthly challenge from my bread baking group, Twelve Loaves. This month the challenge is another side of breads…a less leavened side: we had the challenge to bake Crackers, Crisps and Flatbreads. Our very talented host is Camilla from Culinary Aventures with Camilla.
This was a very interested challenge for me. I’ve been wanting to try making crackers for quite some time. I had so much fun, but let’s just say….Keebler doesn’t have a thing to worry about. It is experience that makes us better at what we do right? These crackers tasted delicious. I got three pans (not completely full). Each one was a bit better than the last.
Three Seed Crackers #Twelveloaves
Ingredients
Topping
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- 2 teaspoons caraway seeds
- 3/4 teaspoon kosher salt
Dough
- 1-1/2 cups unbleached all-purpose flour plus more for dusting
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 3 tablespoon extra-virgin olive oil
- 1/2 cup water
Instructions
- Place oven rack on the bottom third of the oven. Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- Mix the topping ingredients and set aside.
- In a large bowl, whisk the APF, whole wheat flour and salt together. Add olive oil and water to the flour mixture with a rubber spatula until a soft crumbly ball forms. Press against the side of the bowl with the spatula or your hand to pick up stray flour.
- On a lightly floured work surface, cup three equal portions. Pat each portion into a square. Set 2 aside and cover with clean towel. Roll the remaining dough into a rectangle about 1/8 inch thick, 7-8 inches wide and 14-15 inches long. Don't let the dough stick to the working surface.
- Brush the dough lightly with water and sprinkle with seed mixture and lightly press onto the dough.
- Cut dough in half lengthwise, and then cut across to make rectangles roughly 2x4 inches. Don't bother trimming the edges. These are rustic right? Transfer to the baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
- Repeat for the remaining two portions.
- Store cooled crackers in a zip-top bag for up to a week.
Nutrition
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves enter last month’s #TwelveLoaves Seeded Breads!
- Cheddar Cheese Crackers from Karen’s Kitchen Stories
- Lemon Oregano Pita Bread from Kudos Kitchen By Renee
- Pane Carasau from Culinary Adventures with Camilla
- Parmesan-Thyme Cream Crackers from A Baker’s House
- Piadina (Italian Flat Bread) from Cake Duchess
- Pretzel Crackers from All Roads Lead to the Kitchen
- Quick Raspberry Flatbread from Cheap Ethnic Eatz
- Rye Crispbread from The Bread She Bakes
- Senbei – Japanese Rice Crackers from A Shaggy Dough Story
- Three Seed Crackers from Hostess At Heart
- Thyme and Black Pepper Crackers from blackberry eating in late september
If you’d like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!
Linked to Throwback Thursdays, Fiesta Friday & Saucy Saturdays
Mike says
Having homemade crackers to add to a board with wine and cheese is awesome
apuginthekitchen says
I meant to tell you I made your delicious crackers and included them in a gift basket for a client, I love them!! I put some really good cheese, fruit, crackers and homemade cookies and banana bread. It was so nice. I used black and white sesame and poppy seeds. Delicious.
Julie Menghini says
Thank you Suzanne! I bet they were just gorgeous with the black sesame seeds! I would love a gift like this! I’m actually doing gift baskets with loaves of my English Muffin bread this year too.
Karen says
Your crackers look quite delicious…I’m sure they went lovely the cheese and sausage slices.
Julie Menghini says
Thank you Karen! I had a lot of fun making them.
Shari says
I really like crackers and have always wanted to make them, too, Julie. These really look delicious with all of the seeds on them. Your pictures and presentation are just beautiful!
Sarah James @ Tales From The Kitchen Shed says
What a fab recipe Julie, your seeded crackers look delicious. I love the idea of using 3 different seeds. Thanks for sharing:-)
Julie Menghini says
Thank you Sarah! I just love grains and seeds in everything! These were yummy, and the wine didn’t hurt either!
milkandbun says
I love homemade crackers Julie, and I’m so glad you brought it to FF party and we could eat&crunch them! 😀 And you made such a stunning photos!!!!
Have a lovely weekend!
Mila
Julie Menghini says
They were really a lot of fun. Thank you for your kind photo comments! Always a work in progress! Enjoy your weekend too!