Crackers make life worth living, if you ask me. I've always wanted to try making my own. Plus, someone needs to offset the sugar tsunami of the holidays, so when I stumbled on this recipe at Culinate for Lora Brody's Multi-Seed Crackerbread, I thought: OK then, yum, the time is right.
It's true what they say at the link about crackers being fun and easy. I kept wishing my pal Heather were here as I rolled them out (using a bottle of wine because I was too lazy to walk upstairs to search for the seldom-used rolling pin).
"the goal is to get the dough as thin as possible
and impregnated with seeds"
The picture above shows the set-up after you mix the flours, cornmeal, water, and 2 tablespoons olive oil. Worth noting: I didn't have rye flour but I never let that stop me from riffing on a recipe. I subbed organic brown rice flour I got from the bins at Whole Foods.
So you mix, knead quickly, and divide the dough into 8 little balls. Stir the seeds and herbs in a bowl. They offer ideas, but I say go with the flavors you love and have on hand. Our custom blend included fennel and sesame seeds + dried basil and rosemary + pink salt and freshly ground pepper.
I liked spooning out a tablespoon of the seed/herb mixture onto the board and then smashing one of the dough balls into it, as recommended. A lightly floured board and wine bottle work well for rolling, with the seeds acting as a sort of ball-bearing mat to keep the dough from sticking too much to anything.
When you can roll no more, slide two of the large cracker ovals onto a parchment-lined baking sheet and bake for 7 to 10 minutes while you roll out another set.
Mmm. I knew I would love this cracker.
You won't believe how often you'll reach for one of these. They're a fine accompaniment to soup, fruit, cheese, or testa (more on that from Bruce soon).