- 1 ¼ cups warm water (about 110 degrees)
- 1 tablespoon rapid rise (instant) yeast (from two ¼-ounce packages)
- 1 tablespoon cumin seeds
- 2 cups all-purpose flour, plus more for dusting
- ¾ cup rye flour
- ½ cup whole-wheat flour
- 1/3 cup nigella seeds
- 1/3 cup sesame seeds
- 1/3 cup flaxseeds
- 2 teaspoons coarse salt
- In the bowl of a stand mixer fitted with the dough hook, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
- Working with one piece at a time and using a small amount of flour, flatten each ball with your hands; then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, 2 to a sheet. Use a fork to prick all over.
- Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be kept in an airtight container at room temperature up to 1 month.)
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.