Wednesday, October 8, 2008

Basic Homemade Crackers

Be creative - top with freshly grated cheese, artisan salts, cornmeal, dusting of fav spice blend, seeds, or a wash of your favorite flavored or infused oil.

Note: I'm working on a living foods variation that is "cooked" in a food dehydrator.

1-1/2 C hard white wheat flour
1 C Spelt or Kamut® Flour (or additional wheat flour)
* ½ C Flax Seed
* 1 t sea salt
1 C warm water
1/3 C extra virgin olive oil

Whisk together the flours, flax seed, and salt. Add the water and olive oil. Using the roller attachment on the Electrolux DLX (or a mixer with a dough hook), mix the dough at medium speed for about 5 - 7 minutes. In the alternative, mix and knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. Add a bit more flour or water until it is the right consistency.

Shape the dough into a large ball then break into twelve equal-sized pieces. Gentry rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat the oven to 450° F. If using a stone, place in oven to heat.

When dough is done resting, flatten one dough ball. Using a rolling pin, shape into a flat strip of dough. Cut into sizes that you would like using a pizza cutter - or for even more fun, use cookie cutters.

Set dough on a floured or cornmeal dusted parchment-lined baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide parchment into the oven (onto the stone). Repeat the process for the remaining dough balls, baking in small batches. Bake until deeply golden, and let cool before eating.

Makes a dozen extra large crackers, or any number of smaller ones.

* Toss in the VitaMix for a few seconds, finely grind in coffee grinder, or crush with mortar and pestle

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