Sourdough Crackers With Rye Flour And Black Sesame Seeds Recipes
SOURDOUGH CRACKERS WITH RYE FLOUR AND BLACK SESAME SEEDS
Sourdough crackers are perfect with cheese or dipped in hummus, and they're tasty and interesting enough to have by themselves too. This recipe uses rye flour and black sesame seeds for an earthy and nutty cracker that pairs especially well with interesting cheeses.
Provided by Melissa Johnson
Categories Recipes
Time 40m
Yield 54 crackers
Number Of Ingredients 18
Steps:
- Preheat your oven to 450°F.
- Combine the ingredients in a bowl, minus the toppings, and mix together. Knead the dough for a few minutes until it's smooth. If you want the seeds to be well-trapped in the dough, add them during this initial mixing rather than later.
- Roll out the dough to be less than 1/4-inch thick. Do this on a sheet of parchment paper or a silicone mat that fits a half-sheet pan. To get a uniform rectangle, trim the edges and place the pieces inside the dough and re-roll.
- Brush or spritz with additional oil. Sprinkle on the seeds and additional salt, and roll again a few times to press in the toppings.
- Using a pizza cutter or bench knife, cut grooves into the dough, creating a grid with the cracker size of your choice. I made a 9x6 grid for 54 crackers.
- Dock the dough with a fork to prevent big bubbles during baking.
- Bake for 12-15 minutes, turning the tray once about 8 minutes in. Remove when the dough at the outer edges begins to brown.
- Let cool for a few minutes and then separate the crackers on the cut lines.
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