Seeded Multi-grain Crackers


 Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy

Seeded Multi-grain Crackers-13

I have been on the hunt for a good cracker recipe for a long time.  A lot of home recipes don’t have a lot of flavour, or have an off-putting texture. These are delicious on their own or piled high with toppings and really fill the savoury gap in my daytime snacking schedule! While these do have butter in them (the secret to all good tasty things) they also have a lot of fibre and seeds and oats so it all balances out… A few of these are also a great tasty lunchbox addition for kiddos as well as grown-ups!

Preheat the oven to 180C (350F) – we are cooking both trays together this time so arrange the racks in the top and bottom thirds of the oven before you preheat. Line two baking sheets with baking paper and set aside. Boil the jug.

In a medium saucepan gently melt the butter. Add the honey and stir to combine. Remove the pan from the heat and add the poppy seeds, sesame seeds, bran and oats.

Seeded Multi-grain Crackers-1

Mix thoroughly and add the flours, baking powder, salt and pepper. I like a lot of pepper. Stir until well mixed – it will be quite dry at this stage.

Seeded Multi-grain Crackers-5

Now add the hot water and mix until it comes together in a uniform ball.

Seeded Multi-grain Crackers-7

Tip the dough out onto a large sheet of baking paper and use damp hands to press it down kind of flat. Top with another sheet of baking paper and roll out into a rough rectangle about 3mm (1/8 inch) thick. The dough will be sticky, but will dry out as it cools so don’t add any extra flour to help with rolling out. If the dough tears when you remove the top sheet of paper just press it back together with your fingers.

Cut the dough into 2 inch squares – they may be a bit rough around the edges because of the oats- that’s what they call rustic charm…

Seeded Multi-grain Crackers-10

Transfer to the prepared baking sheets. Cram them on as they won’t spread while baking.

Seeded Multi-grain Crackers-11

Bake for 25 to 30 minutes until golden and crisp rotating the trays front to back and swapping top and bottom half-way through. I did try these on fan bake to see if I could cut the cooking time but they didn’t crisp to the centre by the time the outsides were done so be patient! Transfer the crackers to a wire rack to cool completely.

Seeded Multi-grain Crackers-12

Serve up with any and all of your favourite toppings – or just grab a couple for a snack when you need something to tide you over.

Seeded Multi-grain Crackers-13

Seeded Multi-grain Crackers


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 50+ bite sized crackers

Crispy flavorful crackers packed with seeds and oats – perfect for summer snacking.

Ingredients:

  • 7 tablespoons (100 grams) butter
  • 2 teaspoons honey
  • 3/4 cup (75 grams) porridge oats
  • 1/2 cup (25 grams) wheat bran
  • 2 tablespoons (25 grams) poppy seeds
  • 2 tablespoons + 1 teaspoon (25 grams) sesame seeds
  • 2/3 cup (100 grams) all purpose flour (or white spelt flour)
  • 1/3 cup (50 grams) wholemeal flour (or wholemeal spelt flour)
  • if using unsalted butter add 1/2 teaspoons of salt,
  • if using salted butter add 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • black pepper to taste
  •  (100 ml) very hot water

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Medium saucepan
  • 2 baking sheets lined with baking paper
  • Rolling pin and extra baking paper for rolling out

Directions:

Preheat the oven to 180C (350F) – we are cooking both trays together this time so arrange the racks in the top and bottom thirds of the oven before you preheat. Line two baking sheets with baking paper and set aside. Boil the jug.

In a medium saucepan gently melt the butter. Add the honey and stir to combine. Remove the pan from the heat and add the poppy seeds, sesame seeds, bran and oats.

Mix thoroughly and add the flours, baking powder, salt and pepper. I like a lot of pepper.

Stir until well mixed – it will be quite dry at this stage. Now add the hot water and mix until it comes together in a uniform ball.

Tip the dough out onto a large sheet of baking paper and use damp hands to press it down kind of flat. Top with another sheet of baking paper and roll out into a rough rectangle about 3mm (1/8 inch) thick. The dough will be sticky, but will dry out as it cools so don’t add any extra flour to help with rolling out. If the dough tears when you remove the top sheet of paper just press it back together with your fingers.

Cut the dough into 2 inch squares and transfer to the prepared baking sheets. Cram them on as they won’t spread while baking.

Bake for 25 to 30 minutes until golden and crisp rotating the trays front to back and swapping top and bottom half-way through. Cool on a wire rack before serving.

Cook’s Notes:

  • These crackers are egg and nut free
  • These crackers can be adapted to your snacking needs – just cut them larger and cook a little longer; be sure to watch them and make a note of the cooking time
  • Mix up the flavours – try adding a 1/2 teaspoon of chili flakes, some dried herbs or sprinkling the tops with a little grated parmesan before baking

 – These crackers will keep well in an airtight container for about a week – 

Adapted from Scandinavian Baking.

© 2015 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

One thought on “Seeded Multi-grain Crackers

  1. Pingback: Roasted Cherry Tomato + Mascarpone Tartlets | The Winsome Baker

Penny for your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s