Whole Grain Cumin Crackerbread

A little taste of Open Kitchen

These big, amorphously beautiful crackers are easy to whip up, and will up your nibbles game by a lot. They are of course better than anything you can buy, and will keep well for a couple of days. You could change up the seeds to suit your taste, adding sesame or poppy in addition to or instead of cumin. I especially like to scoop up Smoky Eggplant Dip or Beet Hummus with these.

Makes 12

For the Crackers:

1 1/2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 teaspoons sugar

2 teaspoons salt

1 cup water

1/4 cup extra-virgin olive oil

For the Egg Wash and to Top the Crackers:

1 large egg yolk

2 tablespoons heavy cream or milk

2 to 3 teaspoons cumin seeds

2 to 3 teaspoons flaky sea salt

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
To make the crackers: Mix the whole-wheat and all-purpose flours, the sugar, and salt in a medium bowl. Combine the water and oil in a liquid measuring cup and drizzle into the dry ingredients in a steady stream, using a fork to mix as you go. When they are thoroughly combined, knead a few times on the countertop, until nice and smooth. Return to the bowl, cover with plastic wrap, and let rest for 15 minutes.
Divide the dough in half, keeping the half you’re not working with covered and dividing the working piece in half again. Cut each half into 3 pieces, so you have 6 pieces total. Roll each piece into 1/8-inch-thick oblongs, about the width of your baking sheet (about 9 1/2 by 3 inches). As you roll, transfer to the prepared baking sheet, fitting 3 per sheet.
To make the egg wash and top the crackers: Beat the yolk and cream together until thin and brushable. Use a pastry brush to very lightly brush each cracker. Immediately sprinkle with cumin seeds and salt.
Bake for 12 to 15 minutes, rotating and reversing the pans, until crisp and nut-brown but not burnt. Repeat, baking in batches, until all the dough is used. Let cool. They will become crispier as they cool.