Crunchy Crackers

By Late2Serenity

Hands-on time:
20 mins. to 35 mins.

Baking time:
45 mins. to 60 mins.

Total time:
1 hrs 35 mins. to 2 hrs 5 mins.

Yield:
two 16" x 11" sheets of crackers.

Ingredients

• CRACKERS
• 6 ounces water
• 6 ounces Whole Wheat Flour
• 4 1/4 ounces All-Purpose Flour
• 2 tablespoons non-diastatic malt powder or sugar
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1/2 ounce milled flax or flax seed
• 1/2 ounce sesame seeds
• TOPPING
• 2 1/2 ounces sunflower seeds, midget preferred
• 1 ounce sesame seeds
• 1 ounce flax seeds

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit.

4) Divide the dough in half. Working with one piece at a time, roll it into a 16" x 11" rectangle, about 1/8" thick.

5) Sprinkle each half with 1/4 of the topping seeds, pressing them in with a rolling pin. Turn the dough over and repeat with the remaining topping seeds.

6) Place each piece of dough on a lightly greased baking sheet. Prick all over with a fork. Let rise for about 30 minutes; the dough will get just a bit puffy. Towards the end of the rising time, preheat the oven to 350F.

7) Use a pizza wheel to cut crackers to the size you like. (Or simply break into random sizes once they're baked.)

8) Bake for 30 minutes, until the crackers are a medium-deep brown. Turn off the heat, and leave them in the oven for 15 to 30 minutes, until very crisp. Remove from the oven and cool.