Since I'm still getting comfortable with einkorn flour and its slight differences from all-purpose in a recipe like this, I chose this recipe by Cathy from Bread Experience via Einkorn.com as a starting point. So, here's the thing about einkorn flour—it absorbs liquid slower than all-purpose flour, so you have to take things a little slow, and take care not to over-mix in an effort to incorporate everything.
I actually found that I needed much less liquid than called for in the original recipe, and even wound up kneading more flour in, so that I could work with the dough. And no matter how much I tried, I couldn't keep it from sticking when I rolled it out into a sheet, since I'd planned on using some square cutters with ruffled edges to cut out the cracker shapes.
I wound up forming it into a square-ish log, chilling it, and slicing off the dough for individual crackers instead. That said, it is still a very fragile and tender dough. The texture of the crackers wound up being more like a crumbly, shortbread type of cracker instead of the crisp ones I'd originally envisioned.
That said, they were still wonderful little munchies to serve alongside tea, and would probably be a good addition to a cheese board. I have no clue why they wound up with a green tint, though! I added a pinch of turmeric to the recipe, and my only thoughts are that maybe the combination of the turmeric and hemp hearts had something to do with it? It didn't affect the taste (I don't think), but it did make for a fun colored dough!
About The Einkorn Experiment:
Join me and Lora of Savoring Italy on the 15th of each month as we experiment with einkorn. Thank you to einkorn.com for providing us with their quality whole grain ancient einkorn wheat berries and all-purpose organic einkorn flour to use in our endeavors. Click here for more einkorn recipes.
yield: ~3 dozen
Hemp-Chia-Flax Einkorn Crackers
prep time: 1 hour and 20 MINScook time: 18 MINStotal time: 1 hours and 38 mins
Savory crackers studded with seeds that have the texture of crumbly shortbread.
INGREDIENTS:
- 1 1/4 cups (125 grams) all-purpose Einkorn flour + more for work surface
- 1/4 cup (37 grams) hemp hearts
- 2 tablespoons (25 grams) chia seeds
- 2 tablespoons (22 grams) flax seeds
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon powdered turmeric
- 1/8 teaspoon ground black pepper
- 1/4 cup olive oil (choose a light/mild version over a bold one)
- 2 tablespoons water
INSTRUCTIONS:
- Combine flour, hemp hearts, both types of seeds, salt, turmeric, and pepper in a large bowl. Use a fork to stir in the oil and the water. You should have a wet, but kneadable dough.
- Turn dough out onto a work surface and knead in more flour until you have a firm dough that is no longer sticky; I probably added another 1/4 to 1/2 cup (25-50 grams) of flour to achieve this. Form into a log, wrap in film, and refrigerate for at least 1 hour.
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Remove from refrigerator and slice as thinly as you can. Set on prepared baking sheets, leaving at least 1/2" of space between each slice.
- Slide the tray into the hot oven and bake until lightly browned, 18-20 minutes, turning tray from front to back halfway through. If baking more than one tray at a time, put the racks in the middle and upper positions in the oven, and also switch the trays top to bottom when turning from front to back.
- Carefully slide the parchment off of the tray and onto wire racks to cool.
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