Awhile back some dough that was intended to become a loaf of bread instead morphed into crackers because I’d forgotten to add yeast. And they were good.
Today, though, I had a plan. Homemade crackers were on the agenda. I’d consulted my ancient edition of Prescription for Nutritional Healing, searching for some ideas for foods to eat to reduce pain and inflammation. I knew about the healing properties of flax seed and that it has some analgesic properties. It’s also a good source of Omega 3 and Omega 6 fatty acids, which are thought to promote cardiovascular health.
Having stocked up on flax seed, I searched for a cracker recipe and found one in a blog by Tracy Carolyn.
Her recipe, Whole Wheat Flax Seed Crackers, also incorporated sesame seeds. But as usual, I have to make changes. So I substituted white wheat flour for the white flour and added some rosemary and thyme, both from my garden, and set about creating. My version of the recipe follows the photos.
Whole Wheat/Flax/Sesame/Wheat Germ Crackers
2/3 c. whole wheat flour
2/3 c. white wheat flour
1/3 c. flax seeds
1/6 c. sesame seeds
1/6 c. wheat germ
1 tsp. salt
1 1/2 tsp. baking powder
3 tbsp. olive oil
3/4 c. water
In a medium bowl, mix together flours, flax weed, sesame seeds, wheat germ, salt and baking powder. Add the oil and stir until combined. Add the water and stir to come and create the dough. Turn the dough out onto a floured surface and knead four to five times. Divide into eight equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat oven to 450 (my oven doesn’t register correctly, so I set it for 425). On a lightly floured surface, roll out one piece of dough to 1/16-inch and place on a parchment-lined baking sheet (I use a silicone baking mat). Bake on the middle rack of the oven for five to six minutes, then flip and bake for an additional two to three minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired pieces.
Note: Baking times will vary with actual thickness of dough and oven temperature, so watch them carefully.
Also: I like the unusual shapes of broken crackers, but you could score them before baking to produce consistent size/shapes.
Store in airtight container for up to two weeks — if they last that long.