Whole Grains

Whole Grain Seed Crackers

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Whole Grain Seed Crackers

(Adapted from Nourishing Traditions, p518, Whole Grain Crackers)

 

2 ½ cups (600ml) freshly ground Organic Whole Wheat Flour

1 cup (250ml) Kefir

1 tsp (5ml) good quality natural salt

1 ½ tsp (7.5ml) Bicarbonate of Soda (Baking Soda)

¼ cup (60ml) organic sesame seeds – toasted in a dry pan, over low heat.

1 Tbsp (15ml) Poppy seeds

½ cup (120ml) good quality butter, melted.

 

Mix flour and kefir well. Make sure there is no dry flour left.

Place in a glass container and cover.

Leave for 24 hours on counter.

 

Place the soaked flour, salt, bicarbonate of soda and ¼ cup (60ml) butter in a food processor and process until well blended.

Add the seeds and pulse a few times to blend.

Roll out half of the dough at a time, on a floured surface, to about 1 -1 ½  mm thickness.

Cut into 3cm strips, and then into 5cm lengths.

Use a fork to make 3 rows of indentations on top of each cracker.

 

Preheat oven to 170°C

Place crackers on a greased baking sheet.

Brush crackers with the remaining melted butter.

Bake for about 12-15 minutes until crispy and lightly browned.

 

Store in an airtight container.

 

Makes about 60 crackers.