Seeded Sourdough Crackers

Preheat oven to 400 F.

Place whole wheat pastry flour, flaxseed meal, cornmeal and salt in a bowl. Add sourdough starter, water and olive oil. Mix together well. Add enough all-purpose flour to make a stiff dough.

Gather it all together and knead it just a little. Four or five, maybe eight times should be enough. It is a fairly soft, silky dough. Divide into halves and flatten each half into a disc.

Scatter 1-2 tablespoons of seeds onto your work surface. Place your disc of dough on the seeds and roll out the dough until it’s quite thin. Pick up the dough, scatter another 1-2 tablespoons of seeds on your work surface, flip over your dough and continue rolling until dough is 1/8 thick or less. The seeds should be firmly embedded in the dough, but a few may fall off. Transfer the sheet of dough to a non-stick spray coated baking sheet. If desired, sprinkle cracker dough with kosher salt. (I set my second disc of dough aside and repeated above directions after I baked the first batch.)

Using a pizza cutter, cut the sheet of dough into desired shapes; about 1 1/2 inches seems to be a nice size.

Bake in a 400 F oven for 7-9 minutes. Watch closely the last few minutes. You want them to be very brown and crisp, but not burnt, of course. Remove from the oven, let cool slightly and enjoy! They are the perfect dipper for your hummus.