Whole-Wheat Seeded Crackers

Directions

1. Using stand mixer fitted with dough hook, mix whole-wheat flour, ground flaxseeds, sesame seeds, turmeric, and ¾ teaspoon salt together on low speed. Gradually add water and oil and knead until dough is smooth and elastic, 7 to 9 minutes. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Divide dough into 4 equal pieces, brush with oil, and cover with plastic wrap. Let rest at room temperature for 1 hour.

2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Working with 1 piece of dough (keep remaining dough covered with plastic), roll between 2 large sheets of parchment paper into 15 by 11-inch rectangle (about ⅛ inch thick). Remove top sheet of parchment and slide parchment with dough onto baking sheet. Repeat with second piece of dough and second baking sheet.

3. Using fork, poke holes in doughs at 2-inch intervals. Brush doughs with beaten egg, then sprinkle each with 1½ teaspoons chia seeds, ½ teaspoon sea salt, and pepper to taste. Press gently on seeds and seasonings to help them adhere.

4. Bake crackers until golden brown, 15 to 18 minutes, switching and rotating sheets halfway through baking. Transfer crackers to wire rack and let cool completely. Let baking sheets cool completely before rolling out and baking remaining 2 pieces of dough. Break cooled crackers into large pieces and serve. (Crackers can be stored at room temperature for up to 2 weeks.)

Nutrition Facts (per serving)