Nutritional Info

Nutrition Facts

Serving Size 1 (21g)

Calories 65
Calories from Fat 22 (33%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 3.7mg 1%
Sodium 20.9mg 1%
Potassium 89.7mg 2%
Total Carbohydrate 8.8g 3%
Dietary Fiber 0.6g 3%
Sugars 1.7g
Protein 2.1g 4%

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Recipe Description
These versatile and flavorful crackers are good by themselves, or make excellent dipping crackers.
Prep time
40 min
Cook time
23 min
Ready In
1 hr 3 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  water
1/2 Cup(c)  bulgur
1 1/2 Cup(c)  whole wheat flour
1 Cup(c)  quaker's multigrain cereal, or rolled oats
1/2 Cup(c)  shelled, unsalted sunflower seeds
3/4 Cup(c)  warm water
1/3 Cup(c)  oat bran
1/4 Cup(c)  wheat germ
2 Tablespoon(T)  sesame seeds
1 Tablespoon(T)  caraway seeds
1 Tablespoon(T)  poppy seeds
2 Teaspoon(t)  salt
1/3 Cup(c)  yellow cornmeal
1/2 Teaspoon(t)  sugar
2 Package(pk)  active dry yeast
1/3 Cup(c)  molasses
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  all purpose flour

Preparation

In a 1 quart saucepan, bring the 1/2 cup water to a boil over medium high heat.  Stir in the bulgur.  Simmer 5 minutes.  Remove from heat and cool to lukewarm.  In a large bowl, stir together the whole wheat flour, cereal, sunflower seeds, cornmeal, oat bran, wheat germ, sesame seeds, caraway seeds, poppy seeds and salt.  In a glass measuring cup, stir together 3/4 cup warm water and the sugar.  Stir in the yeast and let it proof.  Stir the bulgur into the bowl with the flour mixture.  Add in the proofed yeast, molasses, and oil.  Turn onto a well floured board and knead in the all purpose flour to form a dough that is very firm.  Divide the dough into 6 pieces.  On a floured board, roll each piece into a rectangle that is 1/8 to 1/16 inch thick.  Using a sharp knife, cut into rectangles.  Bake squares on ungreased baking sheets in a preheated 350°F oven for 12 to 15 minutes, or until browned around the edges.  Cool on racks.

Additional notes

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