Seedy Crackers

Homemade thinly baked seedy bread crackers are true to their name as they are covered in nutritious seeds, and when munched with a savoury dip or after dinner cheese add the perfect after dinner crunch, however, as these seedy crunchers are so wholesome and delicious I believe you will want to munch on them at any time of the day. Non yeast and rolled thin for that delicious crunch.

20 biscuits

20 mins + 30 mins rest

15 mins

200°C

Ingredients

Biscuits
190g strong wholemeal bread flour
75g semolina
1 tbsp olive oil
Approximately 75ml cold water
40ml milk
Glaze
1 egg

- beaten with small pinch of salt
Topping
1 tbsp linseeds (flaxseeds)
1 tsp fennel seeds
1 tsp caraway seeds

Instructions

Prepare seed topping:
01 In a small bowl mix all seeds together. Set aside.
Make dough:
02 In a bowl mix flour, semolina. Add olive oil, water, milk and bring the ingredients together to form a pliable dough (add a little more water if the dough is dry).
Knead:
03 Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Wrap in cling film and leave to rest in the fridge for 30 minutes or so.
Prepare baking trays:
04 Line each one with non stick baking parchment.
Assemble to bake:
05 Remove dough from the fridge. Roll out on a lightly floured surface to form a thin square. Brush off any excess flour, trim edges and cut into 3 strips. Brush the flat dough with the egg glaze and scatter the seed mixture all over the top. Cut into triangle shapes and place back in the fridge, on the trays, for a 20 minute ‘rest’ before baking. Pre-heat the oven.
Bake:
06 Remove from the fridge and place both trays in the hot oven to bake until crisp and brown. Slide from the baking tray onto a cooling wrack to become cold before storing in a plastic container.

Notes

These delicious homemade crisp breads can also be made with strong white bread flour and for a change topped with grated parmesan or gruyere cheese. They are also yummy with a scattering of sunflower seeds.