Buckwheat Crackers With Sesame
Updated June 21, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup whole-wheat flour
- ½cup unbleached all-purpose flour
- ½cup buckwheat flour
- 2tablespoons sesame seeds
- ½teaspoon salt
- 5tablespoons extra virgin olive oil or canola oil
- 4 to 5tablespoons water, as needed
Nutritional analysis per serving (48 servings)
30 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.
- Step 2
Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
- Step 3
Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
- Step 4
Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.
- Advance preparation: These will keep for about a week in an airtight container.
Private Notes
Comments
Good, but double the buckwheat, halve the (matzoh) flour and add a half teaspoon chopped fresh rosemary. needed about 3/4 c water.
same as other reviewers: you'll need more water. very good crackers. i will add a bit more salt next time.
Definitely needs a bit of extra liquid; used a bit of extra buckwheat flour and all purpose because we didn’t have whole wheat. Added some extra whole sesame seeds when rolling out, plus some kosher salt at the top. Turned out great! Really nice flavor.
Love these. Be sure to add more salt, roll them thin and I sprinkled Everything But The Bagel on them before the last roll. Also left them in the hot (but turned off) oven to make sure they're extra crispy.
Modified buckwheat flour: wheat flour ratio - 1.25 c buckwheat flour, 0.5 c whole wheat, 0.5 c all-purpose wheat. Added enough water to pull it into a ball with a stand mixer. Cut crackers with fluted pastry cutter in 5 x 7 cm rectangles. Baked in a 360F oven for 20 minutes. Great flavor! Crisp and yet tender. We used these as a carrier for gravlax-creme fraiche-dill appetizers, and they worked great.
Like others, I had to add more water (in a hot, humid summer in the south). The crackers tasted healthy. I’ll make them again!