Seeded Crackers

Ingredients

(for the topping)

1 Tbsp Sesame seeds

2 tsp Poppy seeds

2 tsp Fennel or caraway seeds

3/4 tsp Salt, sea

(for the dough)

6 3/4 oz or 1 1/2 cups (190 g) Flour

2 oz. or 1/2 cup (55 g) Whole wheat flour

1 tsp Salt

3 Tbsp Olive oil

1/2 cup (120ml) Water

Procedure

1. Position a rack in the lower third of the oven and heat the oven to 450°F (230°C).
2. Make the topping: In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the sea salt.
3. Make the dough: In a large bowl, whisk the all-purpose flour, whole wheat flour, and salt. Add the olive oil and ½ cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
4. Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 to 8 inches wide by 14 to 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
5. With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with ¼ tsp of the salt. With a pizza cutter or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character. Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
6. Store the cooled crackers in a sealed plastic bag or container.