WHOLE WHEAT SEEDED CRACKERS
Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 10-by-4 1/2-inch crackers
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
- In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.
Nutrition Facts : Calories 331 g, Fat 20 g, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 239 g
HOMEMADE WHOLE GRAIN CRACKERS
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They're quick to mix together and very easy to roll out. "Healthy" crackers can be hard and dry, but this week's offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I've been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 20m
Yield About four dozen crackers
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
- Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
- Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
- Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 0 grams
SEEDED CRACKERS
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a cheese plate. Martha made this recipe on "Martha Bakes" episode 806.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes 16
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
- Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
- Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)
WHOLE-WHEAT-AND-SESAME CRACKERS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h40m
Yield Makes about 36
Number Of Ingredients 7
Steps:
- In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
- Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.
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