Seeded Multigrain Crackers

Page: https://www.davidlebovitz.com/seeded-multigrain-crackers-recipe/

| Course Type: Other

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Recipe Reviews

I make lots of crackers and these were pretty good and very easy. I liked the fact that they were covered in seeds; I used sesame, flax, and poppy seeds with a few fennel and caraway added in. I found I had too much of the seed mixture. I'm not sure if these are better than my regular crackers, but I probably will repeat them. Baked at 400 for 10 minutes convection. Update: the next day they tasted even better as the taste of the various seeds came through more strongly.

(edited 12th February 2018) (0) comment (0) useful  

Terrific! Loved the technique of rolling out the dough onto the seeds, rather than the usual sprinkling of seeds on top. This insured the seeds stay put and that each side is coated (tho you could just do one). I used flax, chia, sesame, caraway, fennel and flaky salt. These were worthy of a party tray and your best cheese.

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