Author Topic: Rob's Seriously Seedy Crackers  (Read 5635 times)

Offline Rogizoja

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Rob's Seriously Seedy Crackers
« on: May 13, 2013, 01:34:44 pm »
Rob's Seriously Seedy Crackers

Great way to bump up your Omega 3 intake. Delicious on their own or with your favourite spread or dip. Converted (with some tweaking) from an ingredients list on the side of a packet of crackers. Warning: very moreish  ;D

Ingredients:
250 g Strong white bread flour
25 g Sunflower seeds
25 g Pumpkin seeds
15 g Brown linseeds
15 g Golden linseeds
15 g Sesame seeds
5 g Poppy seeds
50 g Olive oil
1 teaspoon salt
100 g Water

Method:
1.   Add all ingredients to the TMX bowl and mix 15 secs / speed 3
2.   Knead on dough setting 1Ĺ minutes
3.   Tip out of bowl and press the mass together into two balls
4.   Roll out very thinly between two sheets of parchment paper (2-3mm thick)
5.   Score the dough with a knife or pizza wheel to the size crackers you prefer (I like about 2x5cm)
6.   Bake on a sheet at 170įC (fan) for about 20 minutes or until nicely browned.
7.   Break up into individual crackers and then dry out completely in a low oven before storing in an air-tight container

Variations: Make up your own blend of seeds or try adding nuts and/or dried fruit.
« Last Edit: May 14, 2013, 01:09:12 pm by Rogizoja »
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Offline Cornish Cream

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Re: Rob's Seriously Seedy Crackers
« Reply #1 on: May 13, 2013, 04:02:48 pm »
Rob do you cut out the crackers then bake them or do you bake the whole sheet of cracker dough and break it up when cooked and dried?
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Rogizoja

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Re: Rob's Seriously Seedy Crackers
« Reply #2 on: May 14, 2013, 01:05:51 pm »
I've found the best thing is to score the dough before bunging in the oven and then break them into individual crackers before finally drying them out. I'll try to amend my original post to make this more explicit.
If music be the food of love, play a tune on your Thermomix for your loved ones.

Offline Cornish Cream

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Re: Rob's Seriously Seedy Crackers
« Reply #3 on: May 14, 2013, 06:58:42 pm »
Thanks Rob.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline cookie1

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Re: Rob's Seriously Seedy Crackers
« Reply #4 on: May 15, 2013, 01:28:33 pm »
These crackers sound very moreish. I can't wait to make them.
May all dairy items in your fridge be of questionable vintage.

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Offline Amy :-)

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Re: Rob's Seriously Seedy Crackers
« Reply #5 on: May 15, 2013, 02:09:48 pm »
Mmmm, these sound good. Sound perfect for guacamole ;D

Offline meganjane

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Re: Rob's Seriously Seedy Crackers
« Reply #6 on: May 15, 2013, 02:52:32 pm »
Thanks Rob, I'll be trying these soon.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline obbie

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Re: Rob's Seriously Seedy Crackers
« Reply #7 on: May 17, 2013, 05:39:13 am »
sounds good
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Offline tarasis

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Re: Rob's Seriously Seedy Crackers
« Reply #8 on: July 12, 2013, 11:33:25 am »
In the oven now, no linseeds so increased sesame seeds and poppy seeds.
Rob from Buchholz i.d.N, Klecken, Hamburg, formerly (England) Burgess Hill, Goring By Sea, Brighton, (Northern Ireland) Bangor and Newtownards.

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Offline cookie1

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Re: Rob's Seriously Seedy Crackers
« Reply #9 on: July 12, 2013, 12:39:18 pm »
Maybe a photo please?  Are they really hard and crunchy?
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Offline tarasis

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Re: Rob's Seriously Seedy Crackers
« Reply #10 on: July 13, 2013, 12:16:42 am »
So (using Tapatalk for first time, not sure how this will go) ...

The crackers seem to have been a success with 3 out of 4 liking them (4th refused to try them), and a couple of guests liked them too.

They are morish. As noted I didn't have linseeds so upped quantity of seame seeds to 20g and poppy seeds up to 15g.

I left them in the oven @ 50įC for about an hour and a bit to dry out, though I wasn't sure at the end if they needed more time.

They where a bit thicker than I wanted even with rolling thin. They aren't hard or too soft though slightly biscuit like.

Doh after kneading was fragile / bitty. Unsurprising considering the seeds in it



The cooked crackers.



Last but not least, up close and personal with one of them :)



Will def make them again. Wife thought they tasted better than any store bought crackers.

I want to copy a cracker I currently eat which is just flour and water (Ä2 per box)
Rob from Buchholz i.d.N, Klecken, Hamburg, formerly (England) Burgess Hill, Goring By Sea, Brighton, (Northern Ireland) Bangor and Newtownards.

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Offline cookie1

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Re: Rob's Seriously Seedy Crackers
« Reply #11 on: July 13, 2013, 12:32:00 pm »
They look really good Rob. Thanks. I will give them a try.
May all dairy items in your fridge be of questionable vintage.

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Re: Rob's Seriously Seedy Crackers
« Reply #12 on: July 13, 2013, 01:10:27 pm »
I'll have to give them a go. Looks like rolling the dough really thin between two sheets of baking paper might work

Offline Rogizoja

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Re: Rob's Seriously Seedy Crackers
« Reply #13 on: July 16, 2013, 08:22:40 am »
I've been away in Antigua on hols for a couple of weeks so missed these comments. Glad you like them Tarrasis, and for the photos. I'll try to do a batch tomorrow with photos (today is a fasting day  :(). The secret is to get the dough REALLY thin - rolling between parchment paper works very well. If the dough seems too fragile/bitty, add a little more water - different flours have different capacities to absorb water. I'm also now experimenting with adding a little yeast to make them crunchy rather than crispy - will report back.
If music be the food of love, play a tune on your Thermomix for your loved ones.

Offline spersephone

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Re: Rob's Seriously Seedy Crackers
« Reply #14 on: October 11, 2020, 12:52:04 am »
Iíve noticed this is on the Cookidoo app (not Australia, but remove filters) and itís pretty much identical except for that last step of drying them out further. Iíve got some that have finished cooking, and I felt they were underdone. The drying out step is probably what will make them work so Iíve turned the oven right down and will keep them in there. Really nice taste (snaffled a bit to try), just waiting for the texture to be more like I wanted.