Updated Sunday, April 21st, 2002
Yield: about 3 dozen pieces
This recipe for seeded crackers needs to be started one day ahead, but they're worth the extra prep time.
In a small bowl dissolve the yeast in 1/4 cup of the water and add a few pinches of the flour. Combine all the dry ingredients, including the seeds, in a medium mixing bowl. Using a fork, stir in the remaining 3/4 cup water, olive oil, wine, and dissolved yeast, and knead for 10 minutes. You will have a stiff dough. Place it in a lightly greased bowl, cover with plastic wrap, and let rise in the refrigerator overnight.
The next day, heat the oven to 400 degrees F. Keeping the dough as cold as possible while you work with it, form it into a log and cut it into 8 roughly equal pieces. Roll each piece through a pasta machine or roll by hand to 1/16-inch thickness. Lay two sheets of dough at a time on an oiled baking sheet, brush lightly with olive oil, and season with kosher or sea salt. Bake for 15 to 17 minutes until nicely browned and crisp. Keep whole or break into pieces to serve.
Note: We became addicted to these in our test kitchen and started experimenting with different seeds such as caraway and dill. If you can't get them paper thin (a pasta machine really helps with this), bake them a bit thicker and enjoy them as flatbreads.
In this issue: Summer Off the Beaten Path
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