Nutritious, savory and delicious, these seedy crackers – made with Organic Whole Spelt Flour – will be the star of your appetizer spread or charcuterie board this holiday season.
We made ours with a plethora of seeds – from pumpkin and flax to sunflower, sesame and poppy – and threw in some rolled (not instant!) oats for good measure. But part of the fun is you can make them with pretty much any seeds and/or spices you prefer. An everything bagel version? Something savory with caraway? Throw some fennel seeds in the mix for something sweet? Yes!
They’re also very easy to make: the dough comes together in minutes and the rolling-out process is very forgiving. Plus, they’re a fraction of the cost of store bought crackers and you can pronounce all the ingredients. It’s a win win!
Formula
Number of Units: ~32 crackers*
*Quantity will vary depending on the size, shape, thickness achieved
| SPELT CRACKERS | Baker’s % | Weight (grams) |
|---|---|---|
| Spelt Flour | 100 | 200 |
| Brown Sugar | 12 | 24 |
| Rolled Oats | 32 | 64 |
| Pumpkin Seeds | 32 | 64 |
| Flax Seeds | 12 | 24 |
| Sunflower Seeds | 32 | 64 |
| Sesame Seeds | 28 | 56 |
| Poppy Seeds | 28 | 56 |
| Kosher Salt | 3.5 | 7 |
| Baking Powder | 1.5 | 3 |
| Olive Oil | 34 | 68 |
| Water | 96 | 192 |
| Total | 411 | 822 |
| TECHNICAL | ||
|---|---|---|
| Mixing Type | Hand | |
| Combine | Combine all the dry ingredients in a bowl | |
| Mix | Mix well to distribute the salt and baking powder | |
| Add | Olive oil and water | |
| Rest | 20 minutes to hydrate | |
| Divide | Four equal pieces, approximately 200 grams each | |
| Roll | Roll each piece as thin as possible | |
| Bake* | 325° F for ~25 mins, until lightly colored and dry | |
| Cool | Cool completely and break into pieces | |
*Baking time and temp can vary depending on oven.
Timing
Active Time: 45 min / Inactive Time: 20 min / Baking Time: 25 min
Process
Combine all the dry ingredients in a medium sized bowl. Stir well to combine making sure to fully distribute the baking powder and salt. Add the olive oil and water and mix thoroughly. Cover and let the dough rest for about 20 minutes to hydrate.
Divide the dough into 4 equal pieces, approximately 200 grams each.
Working with one piece at a time, place on a ½ sheet pan lined with a non-stick baking mat or sheet of parchment sprayed with baking spray. Press and stretch the dough out to make it as thin as possible. Using a rolling pin, continue to extend the dough out to each corner. Tip: Coating the rolling pin with some water will help it not stick to the dough.
If the dough tears and creates holes, it’s OK. Through a combination of pressing, stretching and rolling the dough, extend the dough as thin and even as possible, aiming for the same thickness as an individual pumpkin or sunflower seed.
Continue with the other pieces of dough until all the dough is rolled out.
Bake in a 325°F oven for 20 to 25 minutes until lightly colored and dry.
Remove from the oven and let cool completely. The crackers will crisp as they cool.
Break into irregular shards and serve. Any cooled pieces that aren’t fully crisp can be returned to the oven.
Serve immediately or store in an airtight container for up to 3 days.
FROM THE MILL
