Sesame Crackers

1 Cup Whole wheat flour

2 Cups All-purpose flour

1 Oz. Dry yeast

1 Tbl. Salt

1 Cup Hot water (120-130 degrees)

1 Tbl. Honey

3 Tbl. Butter, melted and cooled to lukewarm

1 1/2 tsp. Oriental or "dark" sesame oil

1/2 Cup Sesame seeds

In a bowl measure one cup each white and whole wheat flours. Add the yeast and salt. In a separate bowl stir together the hot water, honey, melted butter, and sesame oil. Pour the liquid slowly into the flour, beating with strong strokes for 3 minutes with a wooden spoon or at medium speed with a mixer flat beater. Add white flour 1/4 cup at a time, to make a soft dough that can be lifted to the work space. Kneading: If by hand, knead with an aggressive push-turn-fold rhythm, adding sprinkles of flour if the dough gets sticky. Knead only until the dough is smooth. If using a mixer, knead with the dough hook and add flour, if needed to form a soft ball around the revolving arm. It will clean the sides of the bowl at Knead for 4 minutes. Rising: Butter a bowl. Drop in the dough, and cover the bowl with plastic wrap. Set aside to rise for 1 hour. Shaping: Divide the dough into 2 pieces. Cover one piece with plastic wrap while pressing the other by hand into a rough rectangle. With a rolling pin, roll the dough into a thin rectangle the length of the sheet tray and about 6-8 inches wide, and as thin as it can be rolled. Be concerned more about the thickness than it's length or width. If the dough pulls back as it is being rolled, step aside for a few moments while it relaxes. Place dough on a sheet tray lined with parch- ment paper. With a rolling pizza blade or jagger, cut into strips about 1- 1 1/2 inches wide. Prick dough thoroughly with a fork. Brush with melted butter. Sprinkle with sesame seeds. Bake at 375 degrees until golden brown.


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