To celebrate National Bread Week with something a little bit different, here is a simple recipe for home made crackers. Ever wonder how to make crackers? Well, here you go. Your life may never be the same again!
For the dough
300 g strong white bread flour
100 g semolina
300 g water
2 g instant/4 g dry/8 g fresh yeast
8 g salt
25 g honey
75 g olive oil
For the topping:
1 tablespoon water
2 tablespoons of seeds (carraway seeds, poppy seeds, cumin seeds, nigella seeds, sesame seeds, or mixed herbs – whatever you like)
1 tablespoon of salt
If using dry yeast:
Measure the flour & semolina into a big bowl and make a well. Sprinkle in the yeast and pour the water on top. Cover and let rest for 15 minutes until the yeast is dissolved. Add the rest of the dough ingredients and gather into a ball in the bowl.
If using instant or fresh yeast:
Measure all the ingredients into a big bowl and gather into a ball in the bowl.
Pull the ball out of the bowl and onto the counter. Knead well for 10 minutes. Pop the dough back into the bowl and cover with a tea towel or shower hat and let rest for 1-2 hours or until the dough has doubled in size. You can also leave this all night or all day in the fridge.
Preheat the oven to 190 degrees.
Grease the backs of two large cookie sheets (the kind that are about 1 inch deep) with butter or lard – a hard fat works better than oil.
Pull the dough out of the bowl and divide into two pieces. Gently stretch each piece over the back of a cookie sheet and down the sides. Try to get the dough evenly thick across the cookie sheets. This is tough but if you blob the dough into the middle of the sheet and pull/stretch gently from the edges you have the best chance.
Beat the egg and the water and brush it over the dough. It seems like a lot but use all of it. You want a thick coating of egg on the dough as this make the crackers nice and glossy.
Sprinkle the dough with the seeds of your choice and the salt.
Pop the trays in the oven on two different shelves and set the time for half the time. When it goes off, switch the trays around and complete the baking. The crakers should be nice and brown. This takes about 20 minutes but this depends on your oven – so check when time is nearly up because they burn easily.
Cool the crackers directly on the cookie sheets and then break them off into pieces and serve with cheese or other lovely things! If there are bits of the cracker that are a bit chewy, simply turn the oven off and pop them back in again and leave them in the oven for several hours so they can dry out. They keep for days and days if you store them in an airtight container – but they will not last that long.
Yum! Sound tempting? Come and take a class with us and learn to bake bread yourself. You will see how simple, and fun it is to bake delicious bread.