Seeded Multigrain Crackers
50-70 crackers
Adapted from Breaking Bread by Martin PhilipFeel free to use any combination of seeds that you want. I made a mix that was mostly sesame, poppy, and flax, with a generous sprinkling of caraway, along with flaky sea salt and freshly ground black pepper. Other possibilities include cumin or fennel seeds, black onion seeds, and dried onions.Martin suggested a few different types of flour to add to the whole wheat and all-purpose flours. I used buckwheat, but he suggested, in addition to the ones I’ve listed in the recipe, millet or lentil flour. Although the recipe calls for instant dry yeast, I’m pretty sure you can use active dry yeast. Check here for more information on yeast.For baking the crackers, it’s best to rely on visual clues rather than leaning heavily on absolute baking times. The crackers are done when they are well-bronzed across the top, so they may take more or less time than indicated. The edges or tips may get a little darker than the centers, especially if you’re cutting them in diamond shapes, but they’ll taste just fine.
3/4 cup (90g) whole wheat flour
1/2 cup plus 1 tablespoon (70g) all-purpose flour
1/2 cup (70g) another type of flour, such as buckwheat, rye, or cornmeal (see headnote)
1 1/2 teaspoons sugar
1 teaspoon salt
big pinch cayenne pepper
1/4 teaspoon dry instant yeast
1/2 cup (125ml) water
1 1/2 tablespoons melted butter, salted or unsalted
3/4 cup (105g) mixed seeds (see headnote)
flaky sea salt and freshly ground black pepper
1. In a large mixing bowl, mix together the whole wheat, all-purpose and whatever other type of flour you wish to use, along with the sugar, salt, cayenne and yeast. Add the water and melted butter and mix until the dough comes together in a shaggy mass. Knead the dough with your hands a few times, either in the bowl or on the counter, until it comes together and is relatively smooth. Divide the dough in two, shape each half into a rectangle and place them on a plate. Cover, and refrigerate for one to two hours. (The dough can be refrigerated up to 24 hours in advance.)
2. Preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper.
3. Remove one rectangle of cracker dough from the refrigerator. (Leave the other rectangle in; the dough is easier to roll if well-chilled.) Place a good amount (about 1/4 cup/30g) of the seed mixture on a counter. Sprinkle with sea salt and black pepper and press the dough into the seeds. Turn the dough over and press the other side of the dough into the seeds. Use a rolling pin to roll the dough into a square approximately 12 x 12-inches (30 x 30cm), rotating and turning the dough over as you roll, to prevent sticking, adding more seeds (as well as a sprinkle of salt and pepper) when it starts to stick. Both sides of the dough should be well-riddled with seeds.
4. Cut the dough into crackers either using a cookie cutter, or into rectangles or diamonds with a knife, and place them on the prepared baking sheet. Gather any scraps and reroll those to cut out for additional crackers. Bake the crackers until well-browned across the top, about 8 to 10 minutes, turning the baking sheet midway during baking. Let crackers cool. Roll, cut, and bake the remaining rectangle of dough the same way you did the first one.

Serving: Serve the crackers along with a favorite dip, such as Hummus, Artichoke Tapenade, Eggplant Caviar, Baba Ganoush, Olive-Fig Tapenade, White Bean Dip, Tarama, or alongside a cheese platter, or with soup.

Storage: The crackers will keep in an air-tight container at room temperature for several weeks. If they lose their crispness, they can be refreshed on a baking sheet for a few minutes in a moderate oven.