Bread Cracker
Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.
Yield
20 servingsPrep
1 hrsCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
yeast, active dry
1 package |
|
| 1 | tablespoon |
sugar
|
|
| 1 ¼ | cups |
water
warm |
|
| 3 | cups |
whole-wheat flour
all-purpose, or whole wheat flour |
|
| 1 | teaspoons |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
caraway seeds
or fennel or cumin seeds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
yeast, active dry
1 package |
|
| 15 | ml |
sugar
|
|
| 296 | ml |
water
warm |
|
| 7.1E+2 | ml |
whole-wheat flour
all-purpose, or whole wheat flour |
|
| 5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
caraway seeds
or fennel or cumin seeds |
|
Directions
In a small bowl, dissolve the yeast and sugar in the water.
In a medium bowl, blend the flour and salt.
Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.
Add the yeast mixture and stir the dry ingredients into the wet ingredients.
Remove the dough to a lightly floured board and kneed a few times until smooth.
Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.
Preheat oven to 350℉ (180℃) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.
Roll each piece into a ball and press into a disk.
Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.
Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.
Bake until lightly browned around the edges, about 15 minutes.
Remove to a rack and allow to cool and finish drying out. Store in an airtight tin.
