Wholegrain · Easy
Snapping Seeded Crackers
A brilliant way to use up a hungry starter or a bag of mixed seeds. Roll the dough as thin as you dare; the thinner it goes, the better the snap.
Time45 min
Makes2 large sheets
Ingredients
Dough
- 200 g wholegrain flour
- 60 g mixed seeds
- 120 ml water
- 30 g olive oil
- 1 tsp fine sea salt
- Flaky salt, to finish
Method
Scroll through — the rail follows your place.
4 min
Mix
Stir everything to a firm dough, then knead briefly until smooth and rest for ten minutes.
- 2
10 min
Roll thin
Roll directly on baking paper until almost translucent, then prick all over with a fork.
- 3
18 min · 200°C
Bake & break
Scatter with flaky salt, bake until golden and crisp, then snap into shards once cool.
