Here is a recipe for homemade crackers I found in the book The New England Table by Lora Brody. They are so easy to make and absolutely fabulous with a thick soup or chowder. I've altered the recipe slightly to suit my taste, but be creative!
Multiseed Cracker Bread
1 c. whole wheat flour
1 c. unbleached flour
1/2 c. rye flour
1/2 c. cornmeal
2 tsp. salt
1 c. water
2 tbs. olive oil
2/3 c. mixed seeds (I use about 2 tbs. each of sesame, poppy, and flaxseed)
1/4 c. mixed dried herbs (I use 1 tbs. each oregano, basil, rosemary, and thyme)
1 tsp. freshly ground pepper
1 1/2 tsp. Kosher salt
Preheat oven to 450 dgrees. Mix the flours, salt, water, and oil together. Knead gently until mixture holds together well. Divide dough into 8 or 12 pieces. Combine seeds, herbs, pepper, and Kosher salt. Working with one ball of dough at a time, scatter some of the seed mixture onto a clean work surface. Press dough onto seed mixture and sprinkle a little more onto the dough. Roll out as thinly as possible, adding more seeds as needed.
Place rolled dough onto lightly greased baking sheets. (I use my pizza stones which work very well, too.)Bake for 4-5 minutes on one side, and then flip the cracker over, baking for another 2-3 minutes.
If the crackers don't seem crispy enough, I move them to the oven rack to lightly brown them. When the crackers are done, remove them and let them cool on a cookie rack. Serve whole, standing them upright in a basket for maximum oohs and aahs.
