Try this Sesame Crackers recipe, or contribute your own.
- 1 1/2 tsp / 7g active dry yeast (traditional) (see notes)
- 1 3/4 cups (420 ml) warm water (105â° to 115â°f)
- 1 tbsp (15 ml) diastatic malt or honey
- 1/2 oz (15 g) salt
- 2 1/2 tbsp (40 ml) asian sesame oil
- 6 oz (170 g) whole wheat flour
- 1 lb 4 oz (568 g) bread flour
- 1/2 lb (228 g) sesame seeds a mixture of black and white
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cracker (17g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water.
- Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
- Mix in the salt and the sesame oil.
- Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour.
- Knead until a smooth, elastic dough develops.
- Keep adding more flour if necessary.
- Incorporate the sesame seeds.
- Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
- Cut the dough into 4-6 pieces.
- Flatten each piece with your hands or a roller to about ¼ - inch thick.
- Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes.
- Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
- Lay the rolled out dough on a large baking sheet lined with parchment paper.
- Cut the dough sheets into crackers of the desired size and shape.
- Large triangles or wedges work particularly well.
- Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes).
- Rolled out to #6 they need 14-15 minutes of baking.
- Store in airtight containers.
Achieving The Proper Gauge
Shatteringly crisp crackers depend entirely on how thinly the dough is processed before baking. While a pasta roller attachment set to number six yields the ideal thickness of approximately one-sixty-fourth of an inch, rolling by hand requires patience and a heavy pin to prevent uneven spots that will trap moisture and remain chewy.
Managing Yeast Activation
Active dry yeast requires warm water held strictly between 105 and 115 degrees Fahrenheit to dissolve correctly without thermal shock, which means utilizing an instant-read thermometer is vital if you lack intuitive control over tap water temperatures. Honey or diastatic malt feeds this yeast during the ten to fifteen minute foaming phase, establishing the structural baseline for the dough before the whole wheat and bread flours are incorporated.
Baking Without Temperature Probes
Visual cues dictate doneness because standard pastry probes cannot measure thin sheets of baked dough accurately. Watch for a uniform deep golden brown color across the entire surface of the triangles, signaling that moisture has fully evaporated from the interior during the fourteen to fifteen minutes in a 375 degree oven.
