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Tuesday, June 3, 2014

savory wheat crackers; a tuesdays with dorie post

after a truly action packed month, i am glad to be back!  the master gardeners chapter i belong to hosts a festival each may and last month, i was the co-chair of the event.  not sure what i was thinking when i agreed to do that-it ruled my life that last few weeks before the big day!  

for the first challenge in june, the tuesdays with dorie bakers chose a simple, savory wheat cracker.  the dough has 3 ingredients; whole wheat flour, water and salt.  a variety of seeds and a spritz of water tops them off.  

 the dough is mixed up quickly in the food processor and then allowed to rest for 30 minutes.

to make thin, crispy crackers, it is necessary to roll the dough out as thin as possible and to roll it out so that it is all the same thickness.  to do this, i used a pair of 1/16" thick dowels.  the dowels prevent the rolling pin from going any further and the result is a consistent thickness throughout the sheet of dough.


so thin!  it was actually pretty easy to roll out the dough.  resting it was the key and lots of flour on the table and the dough helped too.

 i made half of the recipe and cut it into 4 pieces.  each one was cut into a different shape.  for this first sheet, i gave it a sprinkle of nanami togarashi, a japanese pepper blend.


to keep it interesting, i also changed the topping on each sheet of dough.  these were simply sesame seeds.

 because i love everything bagels, these are a combination of poppy, sesame, salt and onion flakes.

 can't go wrong with a sprinkle of salt!  this is pink himalayan salt and i love the way it sparkles.

 they took longer to bake in my oven than the recipe states.  instead of 2-3 minutes, i baked the crackers for 8-10 minutes.  in my opinion, the ones that were dark were the crispiest and the most flavorful.

 the lighter crackers just do not have the crispy crunch a cracker needs.

 the salted sticks are my favorite-especially so since they are also the darkest.

 the spicy japanese pepper blend is a nice addition to the crackers.

 all together in a tin-hopefully, they will stay crispy; a true challenge in the hot and humid south!

to see what the other bakers came up with, be sure to check out the tuesdays with dorie website.

5 comments:

  1. I like your variety- all those toppings and shapes! togarashi was a great idea.

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  2. Cool! So many different crackers. I am also trying to see if these would loose their crispiness - I guess putting them in the oven for a few minutes would dry them out again.

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  3. I like your variety of shapes and toppings (especially the "everything" topping).

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  4. The pictures look great. How clever to use a dowel to roll these out evenly. Loved that you used different toppings.

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