Having just learned how to make a multi-seed crackerbread at King Arthur's Baking School, here is a variation of the recipe I learned there. You can learn a ton in one afternoon class, plus tour their bakery...and of course visit their baker's store. For interest I uploaded 2 photos of the French oven at King Arthur we used for our crackerbread there. At home I used my spelt flour rather than pumpernickel, then rolled in a ton of herbs and seeds to my cracker dough. —Sagegreen
8 @8" large irregular cracker squares
all purpose flour (King Arthur suggested)
traditional whole wheat flour (King Arthur)
mixed seeds of flax, anise, midget sunflower seeds, sesame, poppy, fennel, and caraway
sweet Hungarian paprika
dried dill, tarragon, rosemary, and basil
In This Recipe
Combine the flours, cornmeal, cayenne, and salt in a bowl. Mix in the olive oil thoroughly. Then add almost all the water. Check the texture: If it is already stiff and not crumbly, you may not need to add the rest of the water. Otherwise add the rest of the water.
Turn the dough onto a lightly floured board. Knead until it is stiff yet supple, just a few minutes to the dough holds together. Add a bit more all purpose flour if the dough is sticky.
Divide the dough into 8 equal pieces. Cover with saran wrap. Mix the paprika with the seed mix. Combine the seed mix with the dried herbs. Be sure your herbs are still fragrant. Working with one piece at a time, first scatter about 2 tablespoons of the seed and herb mixture on the work surface. Press the dough onto the mixture and roll out with a rolling pin. Flip the dough over. Apply more seeds. If the dough sticks, add more seeds and herbs. Roll as thinly as you can.
Bake in a preheated 450 degree oven for 7-10 minutes until the top is browned, but not charred. Cool completely on wire racks before serving. Store in paper bags, not plastic. To serve break into smaller pieces. This is great with a boursin or softened goat cheese.