Libby’s Seeded Crackers

By Yankee Magazine

Apr 21 2002

This recipe for seeded crackers needs to be started one day ahead, but they’re worth the extra prep time.


about 3 dozen pieces


1 teaspoon yeast
1 cup water
3-1/2 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup rye flour
2 teaspoons salt
1 tablespoon sesame seeds
1 tablespoon fennel seeds
1 tablespoon poppy seeds
3 tablespoons olive oil
1/4 cup white wine


In a small bowl dissolve the yeast in 1/4 cup of the water and add a few pinches of the flour. Combine all the dry ingredients, including the seeds, in a medium mixing bowl. Using a fork, stir in the remaining 3/4 cup water, olive oil, wine, and dissolved yeast, and knead for 10 minutes. You will have a stiff dough. Place it in a lightly greased bowl, cover with plastic wrap, and let rise in the refrigerator overnight.

The next day, heat the oven to 400 degrees F. Keeping the dough as cold as possible while you work with it, form it into a log and cut it into 8 roughly equal pieces. Roll each piece through a pasta machine or roll by hand to 1/16-inch thickness. Lay two sheets of dough at a time on an oiled baking sheet, brush lightly with olive oil, and season with kosher or sea salt. Bake for 15 to 17 minutes until nicely browned and crisp. Keep whole or break into pieces to serve.