How To make Cracker Bread Part 1
5 1/2 c All-purpose flour
=to 6 cups/ divided 1 pk Dry yeast
1 ts Salt
2 c Warm water (105-115 degrees)
1/3 c Butter or margarine; melted
2 tb Sesame seeds; toasted
Recipe by: Southern Living
Combine 4 cups flour, yeast, and salt in a large mixing bowl; stir well. Gradually add water to flour mixture, stirring well. Add butter; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a stiff dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 4 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 10 equal portions. Shape each portion into a ball, and place on a lightly floured surface; let rest 10 minutes. Roll each ball to a 10-inch round on a lightly floured surface, rolling only enough to bake at one time. Chill extra dough to slow down the rising process as you await oven space. Place rolled rounds on lightly greased baking sheets. Brush lightly with cold water, and sprinkle lightly with sesame seeds. Prick entire surface with fork. (Do not allow to rise.) Bake at 350 degrees for 25 minutes or until lightly browned and crisp. Remove from pans, and let cool on wire racks. Repeat with remaining balls of dough. Bread-Part 2. -----
How To make Cracker Bread Part 1's Videos
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Sourdough Crackers Part 3
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Flaxseed Loaf of Bread, Tortillas & Crackers (1 Ingredient) | Vegan, Paleo, Keto,
PRINT THE FLAXSEED BREAD RECIPE (+ STUDIES):
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The flaxseed bread (linseed bread) is dense, soft, and moist. It’s free or any grains and pseudo-grains. In fact, the only ingredient in this flaxseed bread are ground flaxseeds (linseed). So, it’s a great low-carb alternative to your regular bread.
The flaxseed wraps (flaxseed tortillas) are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just as a quick, portable lunch. They are also vegan, paleo, and keto friendly.
This low-carb bread and low-carb wraps will revolutionize your meal prep. That’s something I don’t say lightly. After making my first batch a few years ago, I was hooked.
If you're looking for a low-carb bread/keto bread substitute that is vegan friendly, this recipe might become your new favorite.
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Sourdough Crackers Part 3 Follow for More From Scratch Recipes!
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Sourdough Cracker Recipe!
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You never need to buy crackers again! Your Number 1 Sourdough Discard cracker recipe
Never buy crackers again with this Sourdough discard cracker recipe! They remind me of Mary’s crackers in texture… but I think they taste BETTER! Plus they are super quick to whip together, you can have crackers on your platter in less than 40 minutes! Use up all your discard for these!
Store in an airtight container for 7-10 days.
Freeze in an airtight container for up to 3 months!
Sourdough Discard Cracker ingredients
300g discard
105g seeds of choice
90g AP flour + flour for dusting
30g butter
8g salt
Coarse sea salt for sprinkling
Raw Food Recipe ~ Crackers Pt 1 (Vegetable, Walnut & Hemp Seed) Pt 1
Here I create a cracker recipe using dulse, walnuts, buckwheat sprouts, hemp seed and vegetables. These crackers can be made into a bread as well as a crispy cracker snack. Instructions from ingredients, dehydrating and scoring to finished product.
Sourdough discard series Pt 1. #sourdoughdiscard #sourdough #crackers #recipes