New This Month

Whole Wheat Seeded Crackers

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.

  • Yield: Makes four 10-by-4 1/2-inch crackers

Source: Whole Living, December 2012


  • 1 1/4 cups whole wheat flour, plus more for dusting
  • 1/3 cup sesame seeds, toasted
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 9 to 11 tablespoons water


  1. Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.

  2. In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

Cook's Notes

Crackers can be stored in an airtight container up to five days.


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