Homemade Whole Grain Crackers
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About four dozen crackers
- 1¼cups whole-wheat flour
- ½cup toasted sesame seeds
- ½teaspoon salt
- 5tablespoons extra virgin olive oil or sesame oil
- 4 to 5tablespoons water, as needed
For the Sesame Crackers
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)
32 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 17 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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For the Sesame Crackers
- Step 1
Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
- Step 2
Mix together the flour, 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. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the 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 front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.
Tip
- Advance preparation: These will keep for about a week in an airtight container.
Private Notes
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Cooking Notes
Cie
Thank you for a great basic recipe. Love them as a satisfying and delicious snack at work. If working in metric, try 150grams flour, 4 Tbsp oil, 3-4 Tbsp water.
Juliet Jones
To Cie: I have made this 3 times using your metric measurements, because I happen to have a metric scale. I make my own substitutions (instead of the sesame seeds): chopped rosemary one time, grated parmesan another, mixed seeds etc. Sometimes I glaze with egg and sprinkle Malden salt on top. Wonderful!
Meg
Nice flavor, not quite crunchy enough. Next time I'll roll them even thinner or bake them longer. Sea salt topping fell off, next time I'll press it in a bit to keep it on.
Donna
Anyone have any idea how thin to roll out the dough??
virginia
So good! Very flexible recipe. You don’t have to be too precise with measurements or timing. I’ve followed the recipe to a T and also have done some wildly delicious variations: black pepper, cheddar powder, paprika, ground pecans, whatever. Crackers are excellent with marmalade and cheese. Surprisingly flavorful considering how light the recipe is. Will make again and again to surprise guests. Holds up well for a few days if you let the cool down completely before storing.
dimmerswitch
Very good made as recipe is written for my husband's first pass at these crackers. Rolling the dough as thin as possible is key. He used a pizza cutter to cut out. This goes in the "keep, repeat, invent with it" file in our kitchen. A good base to start for pleasing texture and flavor and my hubby will play with mixes of seeds and seasonings, etc. in future bakes.
Stephanie
Ike add a bit more salt.
PD Molander
Very, very bland. I rolled them as thin as I could and they were still not snappingly crisp. they need something besides the sesame seeds and oil for flavor.
Eileen Davis
These are delicious and are just a memory. All gone. I used more water and allowed a resting period. And I used raw sunflower seeds. Can’t wait to use sesame seeds next time.
gail h
I made these today, but I didn’t have any sesame seeds, so I used 1/3 cup everything bagel seasoning and skipped the salt. That was WAY too much everything seasoning, but I’d do it again with maybe just 2 or 3 tablespoons. I hunk this will be a good basic recipe to play around with
Kim
The crackers tasted like raw flour, and I baked them longer than directed (but not burning them).
anne
This is my first time making these — or any — crackers. I had a few problems: i needed to add double the amount of water to be able to form a ball with the dough. Maybe measuring the flour by weight rather than volume would have been better? Also, it would have been helpful to know how thin to roll out the dough. And finally, since buckwheat flour is dark, baking until the crackers are lightly browned is problematic! I can see I will need to search for beginner cracker recipes.
Jenny
Using weight (grams is best for me) in all baking. Volume measurements vary depending on my heavy hand with the flour scoop as I filling the ‘cup’.
Rosa
I made them today. the flavor was very good. But while baking the crackers puff, what can I do? and how tick the dough should be? Thanks
Karti Inamdar
I used 1/3 maida flour (Natureland Wheat Flour) 1/3 Ragi Flour and 1/3 another grain flour. Add onion powder Garlic powder And a tablespoon or 2 of sugar
Kate
I used just shy of 1/4 cup poppy seeds in mine, turned out wonderfully. Next time I might add a tiny amount of sweetener.
virginia
So good! Very flexible recipe. You don’t have to be too precise with measurements or timing. I’ve followed the recipe to a T and also have done some wildly delicious variations: black pepper, cheddar powder, paprika, ground pecans, whatever. Crackers are excellent with marmalade and cheese. Surprisingly flavorful considering how light the recipe is. Will make again and again to surprise guests. Holds up well for a few days if you let the cool down completely before storing.
Antonia
Crazy yummy. Halved the recipe (cooking for one) and added some furikake seasoning in place of just sesame seeds. Delicious and umami - can't get enough!
PJ
These are great- my favorite recipes are minimal input with maximal results, and this is one of those. I used buckwheat flour for flavor and to be gluten free, and sprinkled them with salt. They passed the spousal approval test with flying colors.
Suzanne Perry
yummy! I have a 93 year old friend who has celiac disease. i am gluten intolerant. I make these with Red Mill whole grain gluten free flour. l use Xanthan gum and a 2 tsp of butter in place of part of the oil. The crackers do better in my oven at 375º .
andy
This worked with pastsa machine, use more oil than in recipe, added rosemary, garlic powder, italian herbs https://pinchofyum.com/easy-homemade-flatbread-crackers
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