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1
Preheat oven to 400 F.
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2
Place whole wheat pastry flour, flaxseed meal, cornmeal and salt in a bowl.
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3
Add sourdough starter, water and olive oil.
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4
Mix together well.
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5
Add enough all-purpose flour to make a stiff dough.
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6
Gather it all together and knead it just a little.
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7
Four or five, maybe eight times should be enough.
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8
It is a fairly soft, silky dough.
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9
Divide into halves and flatten each half into a disc.
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10
Scatter 1-2 tablespoons of seeds onto your work surface.
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11
Place your disc of dough on the seeds and roll out the dough until its quite thin.
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12
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.
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13
The seeds should be firmly embedded in the dough, but a few may fall off.
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14
Transfer the sheet of dough to a non-stick spray coated baking sheet.
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15
If desired, sprinkle cracker dough with kosher salt.
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16
(I set my second disc of dough aside and repeated above directions after I baked the first batch.)
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17
Using a pizza cutter, cut the sheet of dough into desired shapes; about 1 1/2 inches seems to be a nice size.
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18
Bake in a 400 F oven for 7-9 minutes.
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19
Watch closely the last few minutes.
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20
You want them to be very brown and crisp, but not burnt, of course.
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21
Remove from the oven, let cool slightly and enjoy!
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22
They are the perfect dipper for your hummus.
