The Fresh Loaf

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Whey seeds crackers

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CeciC's picture
CeciC

Whey seeds crackers

It has been a while sinceI baked anything without yeast! 

While I havent had enough sourdough discard, n my mom is calling out for crackers, so i thought why not bake it with the most basic ingredients - wholewheat flour, seeds, oil and whey. 

1 1/4 cups whole-wheat flour

1/2 cup toasted sesame seeds (toast it till golden brown)

1/2 teaspoon salt (set aside pinch of salt to sprinkle on top)

5 tablespoons extra virgin olive oil or sesame oil

6 tablespoons whey, as needed (u might need more, it should be a stiff dough)

1. Preheat the oven to 350 degrees with the racks positioned in the middle. Line baking sheet with parchment paper.

2. Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.

3. I roll it out on a piece of parchment so i can transfer it directly onto the baking sheets, then I cut it with a pizza cutter.

4. Bake 15 to 20 minutes until golden browned. Remove from the heat, and allow to cool on racks.

Comments

Foodzeit's picture
Foodzeit

looks like the perfect and healthy snack to bake. Did you ever try to bake it with some additional things inside to pep up the taste? Thinking about fried garlic pieces or roasted onions, it would be such a healthy TV snack...

CeciC's picture
CeciC

Yes I did!!

I made it with herbs n cheese, but using the parmesan Cheese powder is definitely not an option, it taste horrifying!!

To me the best one is the one with roasted garlic, after roast it has the natural sweetness like caremalised onion. Have you tried to add any flavouring to sesame crackers? Im not sure whats the best ingredients to go with sesame.

Happy Baking!!

Ceci

dabrownman's picture
dabrownman

I've been waiting to make crackers for about forever and have never got around to it.  With the Holidays upon us soon, I know that this will be one of the ones I make,  Whey, sesame whole wheat sounds good to me  Some ground flax and some roasted garlic with rye and spelt sound good too!  Pecorino, Parm and herbs for another.  Thanks for the reminder and inspiration to make them this year.

Mebake's picture
Mebake

Fabulous looking crackers, Ceci! Nice job!

-Khalid

dabrownman's picture
dabrownman

How much of what kind of starter did you use?  I want to make these but am stuck?

CeciC's picture
CeciC

i didn't use any starter for this one

Sesame Crackers

I’ve been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.

1 1/4 cups whole-wheat flour

1/2 cup toasted sesame seeds

1/2 teaspoon salt

5 tablespoons extra virgin olive oil or sesame oil

4 to 5 tablespoons water, as needed ( sub with kefir whey)

1. Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.

2. Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.

3. Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.

4. Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

Yield: About four dozen crackers.

Advance preparation: These will keep for about a week in an airtight container.

Nutritional information per cracker: 33 calories; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 2 gramscarbohydrates; 1 gram dietary fiber; 25 milligrams sodium; 1 gram protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

dabrownman's picture
dabrownman

in there.  Cut the recipe in half and added 1/4 C of YW levain and a pinch of salt. made ww/ whey/ sesame/ flax like yours and a rye / semolina./ spelt / sesame / flax. fresh rosemary/pecorino and Parm - They sure look good but i'm letting them proof for a little bit.

Thanks

Song Of The Baker's picture
Song Of The Baker

These look amazing good!  I have been looking for a simple and healthier cracker recipe for a long time.  I even had that taste in my mouth but couldn't explain what I was after well enough.  The photo of these explain it exactly what I am after!  I am giving these a try tonight...Thanks so much for this.

Question though...what does the whey do in the first recipe?  I don't have any so I think I will be trying the 2nd formula instead.

John

Song Of The Baker's picture
Song Of The Baker

Similar recipe here.  I am trying these today.  Mouth is watering...

http://www.nytimes.com/2011/05/02/health/nutrition/02recipehealth.html?_r=0

John

Song Of The Baker's picture
Song Of The Baker

No wait, same recipe!

John