My recent visit to King Arthur Flour Baking Education Center was great fun. The Baking with Grains class contained a great source of information on working with whole-grain and multi-grain baked goods. You can click on this link to see the full course calendar for the Baking Education Center, or to sign up for a class.
One of the recipes we made was a multi-grain cracker with all-purpose, whole wheat, and pumpernickel (whole-grain rye) flours as well as corn meal and lots of assorted seeds and flavorings. They were surprisingly easy and a lot of fun to make. Our various flavors of crackers were easily the hit of the day with those of us that were students and with the tasters. We happily munched on them on the way home from Vermont as we chatted about our enjoyable weekend.
Two days later the crackers were all but gone, but our appetite for them had not disappeared. As much as I liked the variety of seeds mixed into my crackers from the class, I also yearned for the salty tang of the sharp Vermont cheddar I sampled along the way. The flavors of Vermont go well together, so I also wanted a hint of sweet maple. To balance out the flavors I also put in a little bite from cracked black pepper. Since I wanted the flavors of the cheese, maple sugar and pepper to be clear in the cracker, I also changed the whole-grain rye flour to brown rice flour since it has a milder flavor. Using a coarse ground corn meal helped to replace the crunch from the seeds in the King Arthur Flour recipe.
These crackers are very good. Even though the instructions seem complicated, the crackers come together very easily and bake off quickly. You can have a big batch of crunchy, crowd-pleasing crackers in about the same time as a batch of cookies. They have the flavors that I love from Vermont and an addictive crunch. Perhaps the most important part is that they are a lot of fun to make. Enjoy!
This recipe is adapted from the Multi-Grain Seeded Cracker Bread recipe provided as part of the The Whole of It: Baking With Grains course offered at the King Arthur Flour Baking Education Center in Norwich, VT (taught by Irene Shover).