Multi-seed Crackerbread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup whole rye flour
• 1/2 cup whole yellow cornmeal
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 cup water, may not use all of it
• 3 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons flax seeds
• 1 tablespoon caraway seed
• 2 teaspoons dried rosemary
• 2 teaspoons dried tarragon
• 2 teaspoons dried thyme
• 1 1/2 teaspoons very coarse salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 450.
• 2 in a medium bowl, whisk together flours, cornmeal and salt. drizzle in olive oil and mix to combine - it will be pretty lumpy looking. add about 3/4 cup of the water and mix together until the dough comes together. you want it to be stiff, but not crumbly - if it is too dry, add a bit more water. scoop out dough onto a lightly floured surface and knead a few times until the dough becomes smooth and supple. don't knead for 10 minutes like you would bread - you just want the dough to hold together well and be smooth. divide into 8 equal portions and cover with saran wrap.
• 3 in a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
• 4 scatter about 1 tablespoon of the seed mixture onto your work surface - press one piece of dough into the seed mixture and begin to roll it with a rolling pin. keep turning the dough as you roll it into the seed mixture - flip it over and add a bit more of the seed mixture if it begins to be too sticky. roll the dough into whatever shape you can - you want to get the dough as thin as you can and have the seeds dispersed throughout the dough. repeat with the remaining seed mixture and dough.
• 5 place the dough on a parchment lined baking sheet and bake until the top is golden brown - about 7 to 10 minutes. start watching very close at the 7 minute mark as it can go from golden to too dark in a snap. remove and set on a wire rack to cool completely.