|Total Time||30 minutes|
|Yield||8 crackers (24 servings)|
Crackerbread is extremely quick and easy to make, and packs a punch of aromatic flavor from the seed blend that gets rolled right into the dough. A little sturdier than lavash, it’s great with your chunkiest dips.
|1||cup (4 ounces) traditional whole-wheat flour|
|1||cup (4¼ ounces) unbleached all-purpose flour|
|½||cup (1⅞ ounces) whole rye (pumpernickel) flour|
|½||cup (2⅜ ounces) whole yellow cornmeal|
|2||Tbsp. olive oil|
|1||cup (8 ounces) water|
|½||cup (2½ ounces) assorted seeds, such as sesame, poppy, fennel, caraway, and anise|
|2||Tbsp. assorted dried herbs, such as rosemary, basil, dill, tarragon, and thyme|
|1||tsp. freshly ground black pepper|
|1||Tbsp. coarse salt (optional; use it if you like a salty, crunchy cracker)|
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This content is from the book King Arthur Flour Whole Grain Baking by King Arthur Flour.