Kids love how crunchy the crackers are.
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Red Fife Seed Crackers with Goat Cheese and Raspberry Preserves
Red Fife wheat is a heritage variety that has recently emerged from near extinction. Spurred on by the Heritage Wheat Project in 1988 to conserve traditional varieties, Red Fife has regained popularity for its wonderful, fuller wheat flavour and is now being milled across the country. We found organic Red Fife flour at the local bulk store. If you cannot find semolina flour, substitute all-purpose.
Loading ...June 22nd, 2010
By Leeanne Wright and Robin Stevenson
Servings
Makes 30 1½" x 4" sized individual crackersPrep Time
50 minutesIngredients
Directions
Mix together flours, salt, water and oil. Knead together on a floured surface until smooth, about 5 minutes. The dough should be slightly tacky. (Add a splash of water if too dry or more flour if too wet.) Cover with an inverted mixing bowl and let dough rest for 30 minutes.
Preheat oven to 450 deg. F. Cut dough into six even portions. Using a rolling pin or a pasta maker (starting at setting 1 and finishing at 4), roll out one portion of dough (keep remaining dough covered) to " thickness. Cut into pieces or leave whole.
Brush dough with egg white and sprinkle with seeds and pepper. Bake on a sheet pan for 4 to 7 minutes until deep golden brown. Watch the first batch carefully to prevent burning and to get a feel for how long your crackers will take. Let cool on rack.
Serve crackers topped with crumbled goat cheese and a drizzle of jam. Variations (from photo): Roll out one portion of dough and use a pizza roller to cut out triangles or use cookie cutter to make round crackers. For a rougher-looking cracker, knead in 1/4 cup sunflower seeds in step one and forgo the egg wash.
Photography by Edward Pond
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