Whole grain crackers with sunflower, flax and sesame seeds (Peter Reinhart)

Whole grain crackers with sunflower, flax and sesame seeds (Peter Reinhart)

Category: Bakery products

Ingredients
Whole grain wheat flour	227 g
Sunflower or pumpkin seeds, ground into flour	56 g
Sesame	56 g
Flax seeds, ground into flour	28 g
Salt	2 g
Water	142 g
Honey, sugar or brown sugar	28 g
Olive oil	28 g
Whole-grain wheat flour for kneading

Cooking method

• Grind sunflower seeds (or pumpkin seeds) and flax seeds into flour (I used a blender for this).
• You don't need to fry the seeds beforehand!
• Knead the dough of all products:
• 
• Crackers can be baked At once as soon as the dough is done, or stand the dough overnight and bake the next day. You can leave it at room temperature (from the author), but I put it in the refrigerator.
• The next day (or immediately after kneading) roll out the dough 3-6 mm thick, cut into diamonds with a pizza knife or a dough scraper (you can cut out circles with a mold):
• 
• Place the crackers on a baking sheet lined with baking paper and oiled with olive (or vegetable) oil.
• Preheat the oven to 180 degrees C.
• Bake 20 minutes until light brown (it took me 28 minutes).
• Crackers will turn crispy when cooled.
• Addition to the recipe:
• baked crackers are good on their own, but for savory lovers, you can top your hot, freshly removed crackers with any of the following:
• - finely ground salt;
• - salt with herbs and herbs;
• - sugar and cinnamon (5: 1);
• - 2 tbsp. l. honey mixed with 2 tbsp. l. water (heat up until the honey is completely dissolved and use it still warm).
• Crackers must be hot to apply! From oven only.
• If the dressing is dry (salt, salt with spices, sugar with cinnamon), then grease the hot crackers with olive or other vegetable oil before applying it.
• Apply honey and water with a brush directly onto hot crackers.

Time for preparing:

Kneading dough + baking 20-28 minutes

Note

This is one of my favorite recipes and many times repeated ones.
It's simple (if only there were ingredients in stock), and even tasty and healthy!

- You can bake right away, not keeping the dough overnight, the crackers are even more crumbly.
- I recommend rolling out thinner than in my photo. It turns out even tastier! And the thinner you roll, the less time it will take to bake. Try not to overcook the crackers, bake until light brownish-brown.
- Some of the seeds can be replaced with your favorite nuts (also grind before making the dough).

Recipe from "Whole Grain Breads" by Peter Reinhart.

Good baking everyone!

Anise, I want to thank you for the wonderful recipe. Today I baked, there are no pictures, next time I will try to do it, because I think that now these crackers will be on my table quite often.
I sprinkled the cookies with caraway seeds, basil and garlic salt just before baking, it turned out well. The soup was very helpful. Leftovers at work tomorrow with vinaigrette

[Paillette!]

Paillette!
Hurray-ah! Thank you for choosing to bake! And although I didn’t come up with the recipe, I just found, translated and tested (many times, really), but I am very pleased! Use it to your health! Be sure to take a photo next time, very fun to see!
Good idea with sprinkles on top! I'll take a note.

By the way, I just finished baking those same crackers.
Today I have them in circles:

[Anise]

Anise
May I kiss you, because the recipe is a bomb! I thought mine would not eat such things, but they ... and they ... well, they just swept everything clean! An amazing recipe, and what a space for a flight of imagination, eh ?! I rolled out the cracker of three types of different thicknesses, the latter (in the photo on the left) made them almost transparent and sprinkled them with finely ground sea salt before baking, by the way, my daughter liked them the most, she said they resemble chips in thickness and crunch. In general, everything ... guard, they want more for tomorrow, moreover, a double portion ...

🔗

AniseHow grateful I am to you, well, there are simply no words !!! Thank you 🔗!!!

[Crumb !!!]

Crumb !!!
I just melted from your kind words here!
What beautiful crackers you have!
Bake and eat to your health!

As for the space for the flight of imagination, you are absolutely right, there is where to turn around.
You can replace some of the flour with buckwheat or rye (but a little, 50 grams, for example, to begin with), add your favorite nuts, and you can have fun with sprinkles on top.
(Although, I'll tell you a secret, the original version stuck so well for me!)
Good luck! Good and delicious pastries!

And I already rolled this dough into a ball and now I'm waiting for tomorrow, only I used completely rye flour, because I decided to bake wheat flour, honey, etc. for a child who cannot.

[Severyanka,]

Severyanka,
if anything, you can not wait, bake right away, they will also be tasty, even more crumbly.
Then share your impressions of how they will turn out with rye flour, in theory, it should be good.
What kind of flour did you take - peeled or wallpaper?
Didn't have to add extra water or flour over and above the recipe?
I wish it to be delicious!

[Anise]

Came with a report. I used store-bought flour, it was not written on the label, I guess it was wallpaper. These crackers taste like rye edges. But I liked it. I did not add any additional water or flour, everything was precisely matched. Even when she rolled it with a rolling pin, she did not add flour.

Anise thank you for such a wonderful recipe, the main thing is that this cracker can be eaten by a child who is allergic to many types of foods. Now I want to try with rice and corn flour.

[Anise]

Anise
I baked crackers with Belovodye flour, added flaxseed flour, sunflower seeds and sesame seeds. I kept it in the refrigerator for several hours. Rolled it out thinly, even a little swelled when baking. I probably won't have time to take a picture, they end. The family liked the greased with honey and sprinkled with cinnamon and sugar (I only put honey in the dough), and I liked the greased with olive oil and sprinkled with French herbs with salt and sesame seeds. In general, this recipe is very suitable for all lovers of healthy food.
Next time I will try not to grind sunflower seeds, I wonder what happens. and you should definitely try with nuts.
Thanks a lot for the recipe!

[Severyanka]

Severyanka, beautiful crackers turned out!
It looks like wheat flour! To your health!
I myself am still delighted with this recipe, as I bake it already.
Peter Reinhart is a genius, not otherwise, everything seems to be simple at first sight,
but how tasty and healthy!
Wondering how rice and cornmeal crackers are made,
You write later, okay? Maybe someone will find your experience useful.
Good luck!

Вarbariscka, glad you liked the recipe!
Well done, you immediately made the assorted.
Happy experiments!

Honey, sugar, brown sugar - 28 g. (1 1/2 -2 tbsp. L.)

Sorry, this is how and how much?

Whole-grain wheat flour for kneading

Is this, after mixing all the ingredients, add up to the point to form a ball?

[Skate]

Skate

You can put on your own choice: honey or sugar, or brown sugar (one of the three listed) - 28 grams.

Whole-grain wheat flour for kneading

Is this, after mixing all the ingredients, add up to the point to form a ball?

No. This refers to the flour that will be used to roll out the ready-made dough.
If the dough does not stick to the work surface, then not necessary dust it with flour additionally.
If you follow the recipe, then it is accurate enough, no one has yet written that you have to add flour while kneading.
My flour is the same, I just weigh and knead everything exactly. It turns out right away.
If you bake right away, let the dough rest for 20 minutes, then roll it out. And if you leave it overnight, then in general the dough will turn out to be very elastic and should not stick to anything.

Ask if anything.

[Anise]

Anise, thanks for the recipe! I baked crackers with slight changes, since I don't have whole grain flour, then I mixed wheat with rye and added 20g of bran, and used peanuts instead of sesame. Some of the crackers were smeared with feijoy jam. My family loved it, they ask for more.

Did you have to change the total ingredient amounts?

no, the quantity is strictly according to the prescription.

Hurrah!! And I finally made them (it took a long time to prepare).

I really have them without honey-sugar, well, very tasty !!

These with cinnamon:


And these with sea salt and rosemary:


I slightly altered the recipe: wallpaper flour, replaced some of the nuts with rolled oats and whole flaxseeds, fried in a dry pan (for a nutty taste), 1 tbsp of oil.
I rolled it out directly on baking paper - the dough rolls perfectly without dusting, does not break, I really enjoyed working with it !!!!!!

For some reason, they swelled up in the baking process .. it turned out yummy !!!

[Cubic]

Cubic
Crackers are good!
With oatmeal in general, probably a sweetie (I love pastries with oatmeal)!
They are just flaky! Glad you liked the recipe!
Good luck and delicious pastries!

Hello everybody! gorgeous crackers! I have already done 5 times and each time a double portion. so convenient to take for a walk. I fantasized a little and instead of seeds I put walnuts crushed in flour - the taste seemed to me even more intense - I recommend trying.

[Anise]

You never get tired of fantasizing with these crackers! I tried to completely replace seeds (sunflower and sesame) with ground oatmeal, with "Belovodye" oatmeal, with rye flour, with ground almonds. Among the additives I was especially impressed by cinnamon, fresh rosemary, coriander, natural ground coffee, cocoa!
Anise, well, just no words, sheer delight and not a recipe !!! Many thanks!

[Krosh, prascovia!]

Krosh, prascovia!
Thanks for your feedback!
She herself is not indifferent to these crackers! Therefore, I fully share your opinion!

Crochet, I baked Belovodye with oatmeal too, I really liked it.
She replaced 20% of the flour with it. My next turn is rye-wheat semolina and semolina with bran and sprouts, I will try. Have you used rosemary in what form (dried or fresh) and where did you add it (to the dough or on top of the sprinkle)?

prascovia, yes, you are right, nuts are also good, the author of the original recipe says that you can add your favorite nuts instead of seeds, and grind them into flour.
In general, an amazing recipe, baking options are countless.

But for those who are going to make these crackers for the first time, I would dare to advise you to bake the original recipe from the first post (so that there is something to compare with later). Believe me, it is very, very tasty.

[Crochet]

Crochet, I baked Belovodye with oatmeal too, I really liked it.
She replaced 20% of the flour with it. My next turn is rye-wheat semolina and semolina with bran and sprouts, I will try. Have you used rosemary in what form (dried or fresh) and where did you add it (to the dough or on top of the sprinkle)?

Anise
And I have already conducted an experiment with all the grains and flakes available in the house, only I do not replace flour with them, but sunflower and sesame seeds. Frankly speaking, I don’t love dried rosemary, so I used fresh - about 1.5 tbsp. l. finely chopped rosemary per serving, but with 2 tbsp. l. will be even better. I mix the rosemary with the dry flour mixture, and then add the water. With fresh rosemary these crackers are just a song !!! Although without him they are a song, and what a song!

Girls, tell the teapot: are whole wheat flour and wholemeal flour the same thing? If not, can you replace one with another? I really want to bake these wonderful crackers, but in stock there is only ordinary wheat premium and coarse grinding

Girls, tell the teapot: are whole wheat flour and wholemeal flour the same thing? If not, can you replace one with another? I really want to bake these wonderful crackers, but in stock there is only ordinary wheat premium and coarse grinding

Calmly replace one with another. As soon as you get hold of whole grains, try also from it)

Here's a topic about whole grain flour: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=139.0

[Rusya, Cubic]

Rusya, Cubic
thanks for helping out while I was away.
Tata_, whole grain flour contains 15-17% bran and about 2% wheat germ.
Alternatively, in the absence of whole grain flour, you can make a substitute from ordinary flour: for every 83 g of premium wheat flour, add 15 g of bran and 2 g of wheat germ (well, this is ideally, if you can do without them).

[Anise]

What can I say .. I sit, drink tea, and tuck into both cheeks Anise, thanks a lot for the recipe
I did it from what was in the house, I was too lazy to go to the store, so I mixed 2 types of seeds, instead of sesame I added chopped walnuts, and instead of flax seeds I put the same amount of flour (3 tbsp. L.), Then I remembered that I have cumin, and sprinkled a little before baking. The dough turned out to be of a wonderful consistency, there was no need to add flour even when rolling.


I have such a dough cutter: a pen, and on it a disc with wavy edges. I don’t know what it’s called, it’s already a hundred years old, but I use it periodically

[Lydia]

Lydia
I, too, have been baking a salty (sugar / honey-free) version of this cracker for a long time, with various herbs-additives or just with sea salt, this option has taken root in our family! Why did you hesitate to remove the "sweetness" from the recipe? What were they afraid of?

[Lydia]

Lydia
with this amount of sugar in the recipe, the crackers are not at all sweet, they have a universal taste and are suitable for everything.
It's another matter, of course, if you want to avoid the use of sugar in the product altogether. Do like Crochet advises. I think the result will please you! I wish you delicious crackers! Share your impressions later?

[Lydia]

Yes, I would like to have no sugar at all (I have diabetes). How I will do - I will certainly boast (if I have anything).
[/ quote]Lydia I baked these brown sugar crackers today. It is almost not felt, I think that without sugar it will be good too. My family took the crackers without enthusiasm, but I liked it (same diagnosis). These are our cookies.

Baked! Despite my best efforts, it failed to spoil. The dough was rolled out unevenly, so some of it turned out to be like chips, and some - like cookies. Of course, I didn't have enough patience and I baked the crackers as soon as I made the dough. Flax (seeds) put it somewhere and could not find it (although there is definitely a box somewhere!), So I threw oatmeal into the dough (without grinding). What to say? I like it! At first, of course, she ate - it was difficult to stop. But for soup instead of bread -. What a wonderful recipe it turned out to be! Next time I will still buy flax seeds, and also try to keep the dough in the refrigerator overnight. Thanks for the recipe!

[Lydia]

Lydia, thanks for the report, I am very glad that you liked the recipe!
Make it with flax, you won't regret it, it's delicious, and even more beneficial.

and I liked the photo report that the preparation took almost no time: last night I kneaded everything in the refrigerator, and today I came home from work, rolled it out, and off we go. The dough is really very elastic, rolls out perfectly, and does not stick. Thank you

And I did it pretty cool. Probably because of the rolled oats. Still, flax seeds and rolled oats are two big differences. It was necessary to add a little water, but I only now realized it. Well, nothing, not the last time!

[Nataly_rz]

Nataly_rz, welcome to the Whole Grain Cracker Club!

And I did it pretty cool. Probably because of the rolled oats. Still, flax seeds and rolled oats are two big differences. I should have added a little water

Lydia, You are absolutely right.
Based on the results of multiple baking of these crackers, I even determined the following replacement "rules" for myself: flax, sesame or sunflower (if some ingredient is not at hand or a small amount is available) I replace it with nuts (any, I also grind it), and if you want use some other flour or Belovodye grains, then I replace it with no more than 20% of the flour from the recipe, and the amount of flour, respectively, I reduce. Then everything works out well.
But to be honest, most of all I like to bake without changes according to the recipe from the first post of the topic - the most successful and balanced option (for my taste).

Today I baked crackers again - this time with flax seeds. I liked it too, even more than what was baked before (with rolled oats). She ate and purred. The husband pretends that he does not see them (he is more interested in sweet pastries), but his daughter is slowly gnawing, says that she likes it. But making the dough and postponing the baking of the crackers until the morning (or at least for a few hours) does not work out. If I really want something, take it out and put it down immediately. We will work on this, educate the will.

By the way, today I thought: why not make this dough in a food processor? And then I don't really like to knead it. I'll try next time.

Girls, I don't remember whether I wrote it or not, but I highly recommend trying this cracker with crumbs "Old Russian Grech Belovodye", it's sooo tasty !!! And aromaaat ... a fairy tale!

[Lydia]

why not make this dough in a food processor?

Lydia, if you have a combine, then, of course, knead there, do not even hesitate!
And I also often bake without night fermentation, when I suddenly wanted or needed it, the taste is wonderful, it seems to me that crackers are even more crumbly (if this word is applicable to them, of course).

And mine trampled a path to crackers ... And there was not much left ... But I thought that my husband would not want ... He said that these crackers are like seeds: eat, eat ... It's hard to stop. So far, I like them more than bread. Although I may be comparing incomparable.

[Anise]

Baking crackers again today. I noticed an interesting thing. She put the first batch of crackers in the oven on the usual setting and the cookies swelled a little, but browned unevenly. The second batch - switched the mode to convection - do not bubble and become ruddy faster. The taste is slightly different, on convection it is drier and the taste of seeds is more felt. Anise! Thanks again for the recipe.

Baked crackers today, thanks!
I realized from the discussion that it was good, I immediately made a double norm.
I just had something wrong with the baking - it was baked for about 15 minutes, and even then it was baked a little, sooooo tanned! and for some reason it is not very even on the sheet ... or have I overdid it with rolling - they are about 3 millimeters thick? Can you tell me? I will still have a stove!

[Markilena]

Markilena
And at what temperature did you bake? I have a temperature 180 C bake for 20 minutes, bake faster at the edges of the baking sheet, I take them out after 20 minutes, and bake the middle for another 4-5 minutes, but these are the features of my oven, I have to adjust.
And, of course, the baking time is influenced by how thin you roll the crackers, the thinner - the faster they will bake. Perhaps that is why you have them reddened in 15 minutes.
I wish you to adapt and get the desired result!

I put the first batch of crackers in the oven on normal mode and the cookies swelled a little

I really love those "bubbles" on the crackers. Fortunately - because I have a regular gas oven without convection and because my cookies also swell. And I realized that I prefer plump cookies (when rolled out 5-6 mm thick).

... And now I had to leave the kitchen, otherwise I'll gobble up every last crumb.

I got these crackers. In the dough, ordinary wheat flour, added raisins.When she rolled out the cake, she smeared it with an egg and sprinkled it with seeds. Delicious!

[Anise]

Anise, thanks for the recipe! I liked the crackers very much!
I made some according to the main recipe, and sprinkled some of them with salt and seasoning - not very finely ground cumin and coriander.
I have a fan oven and the crackers baked much faster than the recipe says. If you put it in a hot oven, then 15 minutes is the maximum, and then they begin to burn. I did just that with the first batch (well, I noticed it in time and saved it!), And the second baked at 165 degrees. 15 minutes.
I didn't bother with the photo, because it turned out exactly like yours on the first page of the topic!

I also cut with diamonds, right on paper. Very convenient, minimum fuss

Have you tried not to grind flax seeds? What if you add all of them? and instead of seeds - nuts, also not ground into flour, but to feel the pieces?
And I also think it will be just fine if the cumin is kneaded directly into the dough. I put myself on the line - next time I will try to replace some of the seeds with cumin.

[Amiga]

Amiga, welcome to the crackers' club!
I am very glad that the recipe was to your taste! Bake to your health! And show it if you can, it's interesting to see it anyway!

Have you tried not to grind flax seeds? What if you add all of them? and instead of seeds - nuts, also not ground into flour, but to feel the pieces?
And I also think it will be just fine if the caraway seeds are kneaded directly into the dough.

About grinding - do not grind. I always grind, I like it better. And the author of the recipe emphasized precisely on flour from seeds (flax, pumpkin, sunflower), he emphasized that it gives flavor to the dough, increases its nutritional value, softens and enriches with oils.
But the recipe is not a dogma, is it? everyone has the right to adjust to their taste.
Only if you allow me, I will express my humble opinion, when you replace something, then change the equivalent to the equivalent. For example, if you want to use caraway seeds, then replace some of the sesame seeds with caraway seeds, seeds - with nuts, one type of flour - for another type of flour.
I'm just a part of sesame seeds replaced for buckwheat flour, crackers turned out tough, did not like it. I don’t change anything else, just like like like.
In general, there are many options to diversify crackers. Cumin is a good idea. Will you bake, share your impressions and tell us how you did it, interesting! And if you show it, it will be great! Happy experiments!

[Anise]

Anise, thanks for the explanation!
Indeed, this turns out to be the most useful nut flour! And I really liked that the recipe is so unassuming, simple: replace a minute matter, and bake when there is time))
And it comes out much better than store-bought crackers, where it is not known what is added!
I copy myself into recipes and I will experiment!
And good luck to you! In everything, not only in baking

[Anise]

Anise , you hooked us on these delicious crackers! Great recipe, always good!
I replace seeds with nut flour, it turns out well
When I don't bake crackers for a long time, we start to miss them.
Thanks again for the recipe and your tips!

[Amiga]

Amiga, thank you for your kind words! It is very nice that you like the recipe!
Use it and bake to your health!
I cook these crackers myself quite often, a recipe from among those that I constantly want to return to. I also like to use them instead of bread, a slice of something on top, for example, "cheese", for breakfast - it's a simple song! Well, it's just a pleasure to have a snack with them.
And good luck to you in everything!

tell me, how much cracker is the output (weight)?

[tat-63]

tat-63, by weight - I do not know, I have never weighed the product at the exit. I will say this, I divide the whole dough into 2 parts and roll each of them almost into a standard baking sheet, on which I immediately cut the crackers. This makes 2 ordinary baking sheets of fairly thin crackers.

Thanks for the delicious crackers.
Healthy, tasty and fast !!!

[Musenovna]

What cool crackers
Thank you Musenovna, that raised the topic, otherwise such a wonderful recipe would pass me by.
Anise,