Homemade seedy crackers from Dinner: Changing the Game (page 368) by Melissa Clark

Notes about this recipe

  • lizzietrot on April 17, 2026

    Flavor is great but mine broke apart after cooling to the point of being unusable. I measured the ingredients and used spelt and all purpose flours. Not sure I’ll try again.

  • JimCampbell on September 22, 2025

    A 3.0 out of 5. Our first time making crackers so we don't want to be too critical. Used wheat flour instead of spelt flour since it's what we had on-hand. We used a shaker blend on top and some of the bits darkened. The edges were very dark, and were tossed, which the recipe alludes to. We set the oven to 425 degrees, as per the recipe, but next time would go with 400 degrees. Definitely needed salt sprinkled before going into the oven. Next time we know. Will try it again.

  • ehandsman on May 12, 2020

    I swapped out the whole wheat/rye flour for chickpea flour and while they're a bit thicker than they probably should be, they are crisp and delicious!

  • Jviney on March 15, 2019

    I really liked these...I broke them apart once they cooled, and used sesame seeds, minced dried garlic, and caraway seeds. Hard to stop eating them...

  • okcook on December 04, 2018

    I didn't have as much success. The dough was very wet so I added 40 more grams of flour. I guess I did not roll mine thin enough because I had trouble getting the middle cooked without burning the edges. The taste is ok. I will have to try again.

  • raybun on June 22, 2017

    I would never have considered making crackers before I saw this recipe. They took 5 minutes to make, and 15 to bake. They had a great texture and flavour, with no gmo's or other hidden ingredients store bought ones often hide. I cut them as soon as they came out of the oven as I thought it would be tricky once they hardened but I managed to cut them in half when cold too, without breaking them.

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