Make Ahead

Kräuter Knäckebrot

December 30, 2010
0 Ratings
  • Serves 8 @8" large irregular cracker squares
Author Notes

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

What You'll Need
  • 1 cup all purpose flour (King Arthur suggested)
  • 1 cup traditional whole wheat flour (King Arthur)
  • 1/2 cup spelt flour
  • 1/2 cup whole cornmeal
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 cup mixed seeds of flax, anise, midget sunflower seeds, sesame, poppy, fennel, and caraway
  • 1 tablespoon sweet Hungarian paprika
  • 1 cup dried dill, tarragon, rosemary, and basil
  1. 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.
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • aargersi
  • hardlikearmour
  • Sagegreen

4 Reviews

aargersi December 30, 2010
Oh man I love these ... maybe we can make next weekend????
Sagegreen December 30, 2010
Great! I'm game. I can bring a seed mix since I made tons!
hardlikearmour December 30, 2010
Nice! Glad to see you enjoyed your class. Jealous.
Sagegreen December 30, 2010
Thanks. I learned so how to measure..and how to aerate flour before going back for another class next week!