Whole wheat crackers


2 teaspoons dry yeast

1 teaspoon sugar

1.2 dl water convert conversion

175 gr flour convert conversion

225 gr whole wheat flour

1 teaspoon cinnamon

1.5 tblsp sesame seed

1.3 dl convert conversionolive oil

little oil extra

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe baking your own bread, stuffed buns

How to prepare:

Mix yeast, sugar, 2 tablespoons flour and 60 ml warm water in a bowl. Put the bowl 10 minutes at a warm spot. Sift the rest of the flour and the whole wheat flour with the cinnamon in a bowl. Add the wheat from the strainer. Add stirring the roasted sesame seeds and salt. Take hands full flour from the bowl and rub with the other hand the oil in the dough. Add yeast mixture and 60 ml warm water till the dough is smooth but dry. Knead the dough 2 minutes on a flour dusted working area. Put the greased dough in a bowl and put it covered 1 hour on a warm spot.

Grease a baking sheet. Push the dough to let the air escape. Divide the dough in 3 portions and make a 30 cm long roll of each portion on a flour dusted surface. Put the rolls on the baking sheet.

Cut the dough rolls diagonally, almost through (bottom stays attached), every 2 cm. Cover the dough with a dish towel and put it 30 minutes at a warm place.

Preheat the oven to 200C/395F. Bake 30 minutes till the roll sounds hollow when tapped. Reduce the temperature to 120C/250F. Remove the roll from the oven and cut the slices entirely.

Place on 2 baking sheets. Bake the upper part in 30 minutes dry. Turn and bake the other side in 30 minutes dry and crisp. The crackers can be kept, in an airtight box, for 3 weeks.

First published: April 12, 2003, Netherlands
Main page
General remarks/privacy
Find recipe