A fast and simple cracker recipe, suited for any time of year.
- 3 cups of freshly ground, organic, hard winter wheat flour
- ¼ cup extra flour for working with the dough
- ¼ cup vital wheat gluten
- 2 tbsp. sesame seeds
- 2 tbsp. poppy seeds
- ½ cup flax seed, freshly ground
- ½ tsp. Himalayan salt
- 2 tbsp. coconut oil or virgin olive oil
- 1 ½ cups plus 2 tbsp. H2O
- Add 3 cups of flour, vital wheat gluten, sesame seeds, poppy seeds, flax seed, salt, coconut oil, and water to mixing bowl.
- Mix with a dough hook until dough is smooth and elastic.
- Cover the mixing bowl and allow to rest for 15 min.
- Knead dough until smooth, and divide into 16 portions. Keep covered and work with one portion at a time.
- Use a pasta machine to roll out your dough. Or, roll by hand if you don’t have a pasta machine. If you have a pasta maker attachment for your mixer, go ahead and use that to roll out the crackers.
- Meanwhile, set the oven to 450F and get two large baking sheets.
- Lightly flour the baking sheets. Each baking sheet will hold 3 portions of dough.
- Roll the oblong of dough with a rolling pin sideways to stretch it out just a little thinner.
- You want the dough as thin as possible for crisp, crackers.
- Take the piece of dough and place it on the baking sheet.
- If you prefer rectangular crackers, you may cut them with a knife or pair of scissors to size before placing them on the baking sheet.
- Place as many crackers on the baking sheet as you can without overlapping.
- Crackers will not expand on the baking sheet.
- Poke the crackers with a fork in several places (optional).
- Place the tray with crackers in the oven at 450F for 4 minutes.
- Turn and bake the other side for 3 additional minutes.
- Remove from baking sheet to a cooling rack.
- Cool in a single layer to speed cooling.
- Only bake a single baking sheet in the oven at a time, unless you have a convention oven.
- Crackers will blister, and turn golden brown. Don’t over-brown.
- Adjust times or temperature as necessary to achieve a crisp, golden cracker.
- Crackers will be firm when they are done and will finish crisping up on the cooling rack.
- While the crackers are baking, work with the remaining dough, one portion at a time, in the same manner as above.
- The yield is 16 crackers. Once the crackers are cooled, store in a plastic bag or an air tight container, to keep crisp.
- These do not contain any chemicals or preservatives and will keep fresh at room temperature for 1 week.
- Re-crisp them in the oven, if they get less crunchy.
- For longer storage, place in air tight container and store in the freezer.