Over the weekend I went to put together a platter of cheese and crackers and realized we had run out of crackers. I’ve never made my own crackers before, but I thought, why not? I love to bake, especially trying a new recipe.
I ended up making two kinds of crackers, a white cracker and a wheat cracker. The white cracker recipe is below. I did find them a bit messy, quite a few of the poppy seeds fell off, but they are tasty! Homemade always tastes best, anyway, I think!
1 cup semolina flour
1/2 cup white whole wheat flour
1/2 cup white flour
3/4 teaspoon salt
1 teaspoon sugar
3/4 cup warm water (I used zucchini milk)
2 tablespoons olive oil
3 tablespoons seeds: poppy or sesame
1 teaspoon kosher or sea salt (optional)
Mix together the semolina, flours, salt and sugar in a medium bowl or in your KitchenAid mixer.
Add the water and mix it together. Use your hands to form a dough ball. Knead with your mixer or on a floured surface for 2 to 3 minutes.
Place back in bowl, cover with plastic, and let rest at room temperature for 30 minutes.
Line a cookie sheet with parchment paper. Preheat oven to 450 F.
Divide dough into three equal parts. Taking one at a time, roll out with a rolling pin to about 1/8-inch thickness on your floured surface. Transfer dough to the parchment paper.
Brush with oil to form a very light covering. Sprinkle some of the seeds and salt (if using) on the top. Place a piece of plastic wrap over the dough and roll firmly over it with your rolling pins to help the seeds adhere. Remove the plastic wrap and prick your dough with a fork every couple of inches. Use a pizza cutter to cut dough into the size crackers you want.
Transfer dough and parchment paper to oven, onto a pizza stone if you have one, otherwise on your cookie sheet. Bake for 7 to 9 minutes, rotating the parchment paper about halfway through baking to ensure even browning. Watch the crackers closely to make sure they don't burn. Remove from oven and cool on a wire rack for 10 minutes. Repeat with the rest of the dough.
Yields about 4 dozen small crackers. Store in an airtight container for up to one week.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE