Sesame-IPA SaltinesAgain, I enjoy the guaranteed satisfaction of making my own crackers. This time, it’s the “Sesame-IPA Saltines,” from the Fall 2016 issue of Bake From Scratch (recipe below). Beer takes its place in the batter.

Sesame-IPA Saltines
Bake From Scratch, Fall 2016
Makes about 60

1 cup (140 grams) all-purpose flour
1/2 cup (80 grams) whole wheat flour
3 Tbsp. (27 grams) toasted sesame seeds
3/4 tsp. (4.5 grams) kosher salt, plus more for sprinkling
3 Tbsp. (45 grams) extra-virgin olive oil
1/2 cup plus 1 Tbsp. room-temperature IPA beer or pale ale beer, divided

Preheat oven to 400 degrees F.

In the work bowl of a food processor, place flours, sesame seeds, and salt; pulse until combined. With processor running, slowly add oil. Add 1/2 cup beer, and process until dough forms a ball, about 20 seconds.

On a lightly floured surface, knead dough two or three times. Divide dough in half. On a lightly floured piece of parchment paper, roll half of dough into a 12-inch square, Using a fluted pastry wheel, cut dough into 2-inch squares. Dock dough all over with the blunt end of a wooden skewer. Lift parchment paper, and place on a large baking sheet. Repeat with remaining dough.

Lightly brush dough with remaining 1 Tbsp. beer, and sprinkle with additional salt.

Bake until golden brown, 12 to 15 minutes, rotating pans once. Let cool completely on pans.

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My cracker-prep experiences always involve a machine to assemble to dough. Here, it’s the food processor, where the dough is whipped into a ball. I rolled the dough thin, to get 60 crackers, cutting them with a fluted pastry wheel, then docking them as instructed.

After the quick bake, I had pleasantly crunchy crackers. Taste the flour, the sesame seeds, the salt.

PREP TIME: low stress, less than an hour of prep and baking
TASTE: crunchy, sesame seeds

Next time, I want to indulge in the stunt of the “Nutty Carrot Flatbread,” from the October 2016 issue of Cooking Light. Spoiler: there’s no flour and this is not an unleavened bread. Come back to my site next week, to see what it really is.