They say that imitation is the sincerest form of flattery. I love Dr Karg crackers but being on a tight budget can’t afford to eat them as often as I would like. So here is my recipe for a similar home-made, seeded crispbread cracker that is lighter, crispier and absolutely delicious.
Mo's Crispbread Crackers
- 125g rye flour
- 125g spelt
- 1 tsp dried instant yeast
- 100 ml warm water
- 50 ml milk
- 50g Parmesan cheese
- 40 g pumpkin seeds
- 12 g oats
- 12 g sunflower seeds
- 12 g linseeds
- 12 g caraway seeds
- 7 g sesame seeds
- 1 tsp salt
- 1 tsp powdered seaweed
- 20 ml olive oil
- Combine the flours, yeast, warm water and milk into a dough. Cover with a tea towel and put in a warm place for half an hour.
- Grate the cheese (not too finely) and weigh out all the seeds.
- Switch the oven to 200 C (400 F / gas mark 6) to preheat.
- After the half hour is up, add the rest of the dry ingredients to the dough.
- Knead in the olive oil.
- Line several baking trays with greaseproof paper.
- Dust a wooden board and pastry roller with flour. Break off a handful of dough and roll out to the thickness of the pumpkin seeds.
- Cut into 8 cm (3 inch) squares with a knife and lift onto the baking trays.
- Bake in the oven for 15-20 minutes until evenly light brown on top.
- Use a pan slice to remove them from the tray and put them onto a wire rack.
- Allow to cool and crisp for 10 minutes before eating.
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©Monica Wilde, www.monicawilde.com.