Making crackers at home is so easy, and you really don’t need to be baking wizards or challah-braiders with a diploma.
When making the crackers, use the turbo program of the oven – both because we want to dry the crackers with slow baking and also because the crackers are baked on two trays, and using this function allows for more even heat distribution in the oven space, so it’s possible to bake on more than one tray.
Using turbo at a relatively low temperature (150 degrees) allows drying without fear that the seeds will burn during the baking process.
Ingredients:
75 grams whole rye flour (½ cup plus 1 tablespoon)
75 grams white sesame seeds
75 grams whole flax seeds
90 grams chia seeds
15 grams whole poppy seeds
50 sunflower seeds
40 grams pumpkin seeds
10 grams salt (2 teaspoons)
30 grams olive oil
450 grams warm water (2 cups minus 3 tablespoons)
Preparation instructions:
1. Mix all the dry ingredients in a bowl (the flour, the seeds, and the spices), add the olive oil and the water and mix again with a spatula or a spoon until you get a relatively thin mixture. Cover the bowl with plastic wrap and let the mixture sit at room temperature for about an hour, until it thickens greatly.
2. Heat the oven to 150 degrees on turbo mode.
3. Place about half of the mixture on baking paper and spread it with an offset spatula or a spatula until you get a very thin layer. Transfer the baking paper to an oven tray or baking sheet. Repeat the process with the second half of the mixture.
4. Place both trays in the oven and bake for about half an hour, until the mixture firms up slightly. It is recommended to switch the trays during baking. Remove the trays from the oven and mark cuts with a sharp knife or a pizza cutter in any size.
In collaboration with Sugat