An easy and delicious cracker that is perfect as a snack or an appetizer on a meat or cheese tray.
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
Author Hostess At Heart
1-1/2cupsunbleached all-purpose flour plus more for dusting
1/2cupwhole wheat flour
3tablespoonextra-virgin olive oil
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.