One of the foods that’s been most difficult to give up on this real food journey has been store-bought crackers. I had good success with my first attempt at a whole grain cracker to rival my beloved Wheat Thins. They weren’t as crunchy as the store-bought variety, but they sure were delicious. I can’t tell you how many times since that first batch I’ve wished for the crunch of a cracker some afternoon, but have nothing on hand and really don’t have time to bake a batch (or, perhaps, just didn’t make time…). In my online searching, I came across this Alton Brown recipe for a crispy cracker with sesame and poppy seeds that promised crisp and crunch, so I thought it was time to give it a try. And true to his word, this thin cracker delivered the crispy crunch it promised. The crackers were tasty, stored well and were rather simple to make.
(modified from Alton Brown’s recipe)
- 10 ounces organic whole-wheat pastry flour (a little more than 1 3/4 cups of unsifted flour)
- 1/8 C poppy seeds
- 1/2 C sesame seeds
- 1 1/2 t salt
- 1 1/2 t non-GMO, aluminum-free baking powder
- 3 T olive oil
- 6 1/2 ounces of water
In a medium-size bowl, whisk together all of the dry ingredients. I chose not to sift my flour. (Here’s a handy tool for converting ounces to cups.)
Add the olive oil to the bowl and stir until the dough is crumbly.
Add the water and continue stirring until the dough is combined.
On a floured surface, knead the dough a few times (Alton suggests 4-5). Then cut the dough into 8 evenly-sized pieces. Cover them with a dry tea towel and let them sit for about 15 minutes.
Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.
On a very lightly floured surface, roll out one piece of dough until it’s about 1/16 of an inch, so you’ll end up with that nice crunchy cracker.
Repeat with a second piece and lay them both flat on the parchment. Make sure not to roll the edges too thin as they will brown and burn before the rest of the cracker.
Bake for 4 minutes and then you’ll be able to flip the dough with a pancake turner and bake them for another 3 minutes or so. You want both sides to be a nice golden-brown color.
While the first round of crackers are baking, roll out the next two pieces of dough so they’re ready when the first are done.
Remove the baked crackers from baking sheet and set them on a wire cooling rack. Place the two pieces you just rolled out on the baking sheet and repeat the baking/rolling/cooling process until all of the dough has been baked.
When the crackers have cooled, you can break them up into pieces and store them in an airtight container.