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Homemade Seed-Topped Crackers

Preparing time: 20 minutes
Bake time: 15-20 min for each batch of the crackers
12 g fresh yeast or 3,5 g instant yeast (1 teaspoon)
30 ml (2 tbls) warm water
Dissolve the yeast in 2 tablespoons of warm water.
382 g bread flour
196 ml warm water
3 tsp sugar
1 tsp rock sea salt
2 tbls vegetable oil
Ingredients for the Crackers DoughThe Crackers Dough
Pour the flour, salt, sugar, dissolved yeast, oil and water in the bowl of a standing mixer and mix until the dough makes a ball.
Kneading the doughThe oiled doughThe dough ball
Transfer the dough on the lightly floured worktop and knead about 8 minutes. The dough will be sticky and if you find it difficult to knead, oil lightly the dough, that would help to work with it further.
The dough before fermentingAnd 2 hours later
Oil a glass bowl and place the dough in it, cover with a clean towel and set aside for 1.5-2 hours until it doubles in size. You can prepare the dough the day before and keep it refrigerated overnight. Remember to remove from the fridge at least one hour before baking the next day.


Prepare a piece of baking paper that fits your baking sheet. Preheat the oven to 220°C, gas mark 7.
The divided dough
Transfer the dough on the worktop and divide into 4 portions, return 3 of them into the bowl and cover with the kitchen towel.
The dough rectangleThe dough rectangle
Shape the portion into a square. Roll it out evenly and thinly working from the centre of the dough out.
The Crackers Dough on the baking paperThe dough should cover the whole piece of the baking paper
Lift the dough and transfer on the baking paper. The dough will start to shrink so you need to roll it out evenly to cover the whole piece of paper.


Divide the dough into two halvesCut the dough into triangles
Using a pizza cutter or simply a sharp knife, divide the dough into two halves and then each half into two halves. Cut each stripe into triangles or if you prefer, into rectangles. You don’t need to separate the pieces as they will snap apart after baking.
1 egg white
1tbls water
Poppy seeds, sesame seeds, sweet smoked paprika, spicy smoked paprika for topping
Brush the dough with the wash eggSprinkle with poppy seeds, sesame seeds, sweet and hot paprika
Mix the egg white with water and brush the dough. Sprinkle each stripe with the poppy seeds, sesame seeds, sweet and hot paprika.


Transfer the baking paper with the prepared dough on the baking tray
Transfer the baking paper with the crackers on the baking tray. Pop them into the oven and prepare the next tray. Repeat all the procedure with the rest of the dough.


The baked crackers ready to snap apartThe baked crackers ready to snap apart
Bake the crackers for 15-20 minutes until they begin to brown across the top. When they are ready, remove the baking sheet from the oven and transfer on the wire rack. Let them cool and then snap them apart. Serve as a snack, with cured meat, cheese and wine. They are perfect for Peammus.
The recipe for the dough and method based on the Lavash Crackers by Peter Reinhart

Homemade Crackers Polly Eats LondonHomemade Crackers Polly Eats LondonHomemade Crackers in a basket Polly Eats London

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