Seeded Crackers Alton Brown Recipes

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SEEDY CRISPS



Seedy Crisps image

Provided by Alton Brown

Categories     appetizer

Time 42m

Yield 10 to 12 servings

Number Of Ingredients 8

5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

Steps:

  • In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
  • For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
  • For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
  • Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

GRAHAM CRACKERS - ALTON BROWN



Graham Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

Provided by DrGaellon

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon aluminum-free baking powder
1 7/8 ounces all-purpose flour (about 1/2 cup)
3 ounces dark brown sugar (about 5 1/2 tbsp)
8 3/8 ounces graham flour (about 1 cup)
3 ounces unsalted butter, diced (6 tbsp)
2 1/4 ounces molasses (about 3 tbsp plus 1/2 tsp)
3 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
  • Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
  • Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.

3-INGREDIENT SEEDED CRACKERS



3-Ingredient Seeded Crackers image

A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.

Provided by Sam Worley

Categories     3-Ingredient Recipes     Seed     Whole Wheat     Bake     Appetizer

Yield Makes about 48 crackers

Number Of Ingredients 5

2 cups whole wheat flour
1 teaspoon kosher salt, plus more
1/3 cup olive oil
1 tablespoon honey
1 tablespoon fennel, sesame, and/or caraway seeds

Steps:

  • Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
  • Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
  • Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
  • Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

ALTON BROWN SEEDY CRISPS



Alton Brown Seedy Crisps image

Make and share this Alton Brown Seedy Crisps recipe from Food.com.

Provided by DRC DRC

Categories     Low Cholesterol

Time 42m

Yield 10-12 serving(s)

Number Of Ingredients 8

5 ounces whole wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seed
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

Steps:

  • In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
  • For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
  • For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
  • Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 186.2, Fat 8.9, SaturatedFat 1.2, Sodium 406.2, Carbohydrate 23.2, Fiber 3.4, Sugar 0.2, Protein 5

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  • In a medium bowl, whisk together both flours, the poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel, and allow to rest for 15 minutes.
  • For a thin cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment-lined half-sheet pan. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes, then flip and bake until golden brown, an additional 2 to 3 minutes. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
  • For a thicker cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.


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