Monday, April 4, 2011

Seedy Crisp Crackers

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Like everyone, we love our mid-afternoon snacks.  One of our favorites is crackers and hummus (recipe  to come), both of which can be filling and healthy.  Unfortunately, finding healthy crackers is quite difficult.  Most "healthy" crackers have way too many ingredients for our liking and are awfully expensive.  When we saw this recipe on Alton Brown's Good Eats it seemed like a good alternative to store-bought crackers.  These are surprisingly easy to make and can be customized in many ways to suit your liking.  We make them with 100% whole wheat flour which gives a wonderful nuttiness that compliments the heartiness of the sesame and poppy seeds.  If you want an extra bit of flavor, although they already have plenty, try adding some freshly chopped garlic, garlic powder, or paprika.  We hope these become a staple on your shelf like they have for us!

Seedy Crisp Crackers
Adapted from Alton Brown

5 oz whole wheat flour, plus additional for rolling
4 3/4 oz white whole wheat flour
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 tsp salt
1 1/2 tsp aluminum-free baking powder
3 tbs olive oil
6 1/2 oz water

Whisk together flours, seeds, salt and baking powder in a medium bowl.  Add the oil and mix until combined.  Add water and stir until the mixture forms a dough.  Kneed the dough on a floured surface 4-5 times.  Divide the dough into 8 pieces and cover with a towel.  Rest for 15 minutes.  

Preheat oven to 450°.
Working with one ball of dough at a time, roll into thin sheets using rolling pin or pasta maker until the dough is about 1/8-1/16 inch thick.  Transfer onto pan covered with parchment paper or silicon baking sheet.  Cut dough into cracker-sized pieces using a knife or pizza cutter.  Bake for 7-12 minutes until golden brown.  Cool on cooling rack and store in airtight container.

*A few notes about the ingredients
-You will notice we use weight measurements for the flour rather than volumetric.  Using weights is more accurate because you do not have to account for compressing the flour.  It creates a more consistent recipe.  We would recommend purchasing a kitchen scale, these can be found very cheaply at any kitchen supply store.  However, weight-to-volume conversions can be approximated here.
-The recipe also calls for aluminum-free baking powder, which can easily be found in any grocery store, just be sure to check the label.  Aluminum has a bitter taste which can overpower the other subtle flavors in this recipe.