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Categories:Viewed: 75 - Published at: a year ago
Ingredients
- 8 ounces, weight Whole Wheat Flour, Or A Mix Of Whole Wheat And Rye
- 4 ounces, weight Semolina
- 1 teaspoon Salt
- 1 Tablespoon Dried Rosemary (I Used Chopped Fresh Leaves, Dried Overnight)
- 6 ounces, weight Mixed Seeds (I Used Sunflower, Pumpkin, Nigella And Sesame)
- 7- 1/2 ounces, fluid Water
- 1 Tablespoon Molasses Or Honey
- 3- 1/2 Tablespoons Vegetable Oil
Method
- Mix the flour(s), semolina, salt, rosemary and seeds together in a large bowl.
- Make a well in the centre and pour in the water, molasses (or honey) and vegetable oil.
- Stir with a table knife until dough comes together.
- Tip onto a floured surface and knead for a couple of minutes until the dough becomes smooth (it will be a bit rough because of the seeds, but it will become obviously smoother).
- Cover with cling wrap and leave to rest for about 1/2 hour.
- Preheat oven to 180 degrees C (375 degrees F) and line two cookie sheets with nonstick baking paper.
- Roll out the dough on a floured surface as thinly as you can, about 1/8 inch if you can.
- The thinner the dough, the crisper the crackers will be.
- I find its easier to split the dough into two and roll it out half at a time.
- If you dont want to cook all the crackers on the same day, you can wrap and freeze half of the dough.
- Just thaw it completely before you roll it out.
- Put the crackers on the lined cookie sheets and bake for 18 minutes.
- Switch off the oven and open the door for about 30 seconds.
- Close the door and leave the crackers in the oven for a further 15 minutes, then transfer to a wire wrack to cool.
