Seeded Crackers

Photo: Jonathan Lovekin
Prep Time:
45 mins
Total Time:
4 hrs

Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a cheese plate. Martha made this recipe on "Martha Bakes" episode 806.


  • 1 ¼ cups warm water (about 110 degrees)

  • 1 tablespoon rapid rise (instant) yeast (from two ¼-ounce packages)

  • 1 tablespoon cumin seeds

  • 2 cups unbleached all-purpose flour, plus more for dusting

  • ¾ cup rye flour

  • ½ cup whole-wheat flour

  • cup nigella seeds

  • cup sesame seeds

  • cup flaxseeds

  • 2 teaspoons coarse salt


  1. In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.

  2. 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.

  3. 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. Use a fork to prick all over.

  4. Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)

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