MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

IMG_3575

BBB ~ Crunchy Crackers

20 Comments

When you find a trusted source, you kept going back don’t you?  Shoes you like, you’re likely to look for the brand again?  A food blog you try a recipe from, you like, you’ll look to try another?  For me there’s at least one site whose products I love and even order repeatedly from and use their recipes.  For a bread lover, who do you think that might be?  King Arthur Flour has proven itself over and over for me and these crackers are just another proof.  This is a beautifully easy recipe to mix and bake but for me at least it’s glory lies in the topping possibilities and yes the use of a variety of flours.

IMG_3578

Probably the most often spread we enjoy with these crackers is my spinach and artichoke, made with double spinach and given it’s own crunch with water chestnuts.

Crunchy Crackers

Recipe By: KAF
Yield: 2 cookie sheets

Summary from KAF:

This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds.

IMG_3565

198 to 227g lukewarm water
170 g King Arthur White Whole Wheat Flour
120 g King Arthur Unbleached All-Purpose Flour
2 tablespoons non-diastatic malt powder or sugar – I used agave
1 teaspoon instant yeast
1 teaspoon salt
14 g whole milled flax or whole flax seed ground
14 g sesame seeds or whole flax seeds
*Substitute 28g golden flax seeds for the flax and sesame, if desired.
topping
71 g sunflower seeds, midget preferred*
28 g sesame seeds*
28 g whole flax seeds

sea salt or your favorite flavored salt, if desired
*Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired.

 

1.  Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

I used the larger 227 ml of water and regardless of the flour type used, I have found this to be a sticky wet dough.  I’ve played very loose with the white whole wheat flour called for in the recipe: on different occasions I’ve replaced part of it with barley flour, buckwheat flour, spelt and rye flours.  Perhaps we enjoyed the buckwheat flour the most but all were terrific.  Each time I’ve baked these I’ve added chopped walnuts but my Babes have show me I must expand my nut choices ~ think pecans, pine nuts …

2.  Knead in the seeds.

You may do as I’ve done at this point and refrigerate the dough: if you do that, allow the dough 90 to 120 minutes to re-warm to room temp and expand slightly as in step 3 below.

3. Let the dough rise, covered, for 60 to 90 minutes, until it’s expanded a bit.

Don’t expect a large rise here.  “Expand a bit” did not translate into doubling as you often expect with doughs.

4. Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14″ x 9″, a generous 1/8″ thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough.

Perhaps it’s because I’ve always played around using different flours or maybe it’s because I’ve always had that rest period in the refrigerator but I’ve never had this dough fight back, it’s always been easy to roll out.

IMG_0911

I also use special rubber bands on my rolling pin to take the guess work out of how thick the dough rolls out.  I’ve used the yellow bands in the past for the 1/8 inch but this time I went with the red 1/16.  It worked just fine and gave me very thin crackers, crunchy!

5. For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough.

IMG_3567
Play: these seeds are suggestions, what’s in your pantry, what do you like, what wildness can you come up with?  Seeds are great but consider using your favorite nut here.  I chopped seeds and nuts.  Because there are only two of us on most occasions, I generally divide this dough into half or thirds and bake over several days.
6. If you don’t have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it’s very coarse.
IMG_0913

7. Prick the dough over with a fork or one of these.  I ruined many a cookie sheet using forks to prick cracker dough until I found one of these rollers …

IMG_0910

and cut it into rectangles, whatever size you like.  This seemed like an insane gadget to buy at the time but after using it repeatedly for crackers and biscuits, I’ve really come to wonder why I put off paying the $20 for so long.  It expands to cut any width you like and locks in place.  Initially I thought this would be a bugger to wash but I just open it up wide and give each roller blade a wipe, close it up and swish it in the water: clean!

Pull the crackers apart just a bit; you don’t need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they’ll get just a bit puffy.

IMG_3571

8. Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they’re completely cool, break apart, if necessary, and store airtight.

IMG_3577

Once again I am KOM … Kitchen of the Month!  The Babes have really gone crackers with this one so be sure to check them all out.  They’re on the side bar there.  If you’d like to be a buddy with us this month, I will be delighted to have you in the Cracker round up to be posed on the 29th September.  To be a Bread Baking Buddy, just make the crackers, take some photos, write up your post – tell us your experience with the dough – and send an email to ~ comments my kitchen at mac dot com ~ you know to take out all those spaces ~ PLEASE PUT “Cracker Buddy” as your subject line and get those mails to me by no later than the 28th.  I’ll send you the buddy badge and get you in the round up.

BBB logo september 13

See those fire crackers in our badge, thank you Lien!  Now get cracken and BAKE!

IMG_3576

 

Author: MyKitchenInHalfCups

Love baking bread Love travel Bread Baking Babe (group) Baking Through Flatbread & Flavors (group)

20 thoughts on “BBB ~ Crunchy Crackers

  1. wonderful crackers… I think youre the Queen of this month’s kitchen, coming up with this wonderful recipe, and baking them on the move! Kudos!
    O that is such a cool gadget, I have something similar, smaller for pasta making (“pasta bike”).. never thought of using that, have to try that next time.

  2. Pingback: blog from OUR kitchen » We’re Cracking Up! (BBB September 2013)

  3. Well, weren’t these fun! (I was sure that it was you who had suggested the addition of the ground flax seed.) But I have to go on record to say that I now have serious utensil envy. [whine]Why don’t I have one of those multibladed wheel cutters? And the rolling hedgehog thing for poking holes in the dough![/whine]

    Beautiful crackers, Tanna! Many thanks for choosing them for this month’s project.

    • Of course it was I who suggested flax … and then it was I who had none and the nearest store is 16 miles one way.

      Hedgehog roller! What a great name for it. I don’t remember what it actually is called. I also think it was pretty inexpensive. Sometimes I wish it had closer spikes on it … but then I just give it a triple roll over and that covers it.

  4. This was such a great pick, we gobbled them up. And I really want one of those awesome rollers! I’m not included as a Babe in your sidebar list :’(…

    • Wow how bad can I be! So sorry Heather! Sorry Sorry Sorry! That has now been corrected!
      The roller thing is awesome. I found it at a restaurant supply, fascinating shopping those places and they can have awesomely good prices … and then they can have things that don’t fit any home budget and you couldn’t get the thing thru a door.

  5. awful nice crackers you have there! Cracking on the go and delivering!b

  6. These look lovely!
    What are the rules for joining in? Do you have to follow the recipe exactly or can you adapt? (Other than just subbing different nuts/seeds which I would assume is fine…)
    Thanks!

    • We don’t really have “rules” as such, we’d love to have you bake with us. You can adapt the recipe to meet your pantry and health needs. Basically you follow the recipe so you can compare your results to others, see what worked for them, what works for you with the idea you’ll learn to be a better baker. To join as a buddy, just bake the bread of the month (crackers this month), write it up how it worked or didn’t work for you, send me an email to ~ comments my kitchen at mac dot com ~ you know to take out all those spaces ~ PLEASE PUT “Cracker Buddy” as your subject line and get those mails to me by no later than the 28th. I’ll send you the buddy badge and get you in the round up.

      The Babes post on the 16th (as best we can) and we aim for the Buddy round up on the 29th of each month.

      Hope you can bake with us Lauren! Thanks much for stopping. reading and the comment.

  7. I absolutely agree with you. King Arthur Flour is a wonderful company: employee-owned, great products, reliable and delicious recipes, and amazing customer service! These crackers sound tasty and I hope to be able to get them made as a BBB Buddy.

  8. I’m not sure which I’m more jealous of – your crackers or your gadgets…. I dearly love both!

  9. Pingback: Bread Baking Babes take a ride on the seedy side... - Thyme for Cooking, Blog

  10. Oh I want your gadgets!!! I’ve got the rolling pin bands but not the dough docker or that roll-y cutter thingy! Your crackers look great too =)

  11. Thank you, thank you, thank you Tanna for this delicious recipe. We all loved it.
    I’ve been giving the crackers to the children for the 10 o’clock school break snack and today they’ve asked for more… For more?!!!
    Oh oh, they’ve all gone!
    Better get the “pasta maker” from the pantry again (the kids loved “squashing” the dough through the pasta maker) – this time dust did not have time to cover it ;-)
    PS: We “honeywashed” our crackers… Sweet tooth, that’s it!

  12. I tried desperately to make these 2 years ago trying to create a recipe off the ingredients list.
    What a mess as a nonbaker..still it was quite thrilling
    http://parisbreakfasts.blogspot.fr/2011/11/french-girls-crackers.html

    So happy to find this! Now if. I can do something…anything with my current toaster oven is the question??? I like to toast the nuts in a dry pan 1st btw with some Za’atar…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s