- Total Time:
- Yield: Makes 16
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April 2015
- 1 1/4 cups warm water
- 1 tablespoon instant yeast (from two 1/4-ounce packages)
- 1 tablespoon cumin seeds
- 2 cups all-purpose flour, plus more for dusting
- 3/4 cup rye flour
- 1/2 cup whole-wheat flour
- 1/3 cup nigella seeds
- 1/3 cup sesame seeds
- 1/3 cup flaxseeds
- 2 teaspoons coarse salt
Whisk together water and yeast in the bowl of an electric mixer. Attach the dough hook; add remaining ingredients. Beat on medium speed until dough is smooth and slightly tacky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in size, about 1 hour.
Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Dock top of crackers with a fork, covering with holes.
Bake in batches, flipping each cracker over halfway through, until golden on edges, about 10 minutes a batch. Transfer crackers with tongs to wire racks and let cool completely before serving. Crackers can be stored in a resealable plastic bag up to 1 month.