Recipes and Cooking Mostly Seeds Wheat Crackers Be the first to rate & review! The lesser-known nigella seed adds an oregano note. If you need a pantry sub, use a combination of celery seeds and dried oregano. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on January 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Total Time: 1 hrs 25 mins Servings: 20 Yield: 4 large crackers Jump to Nutrition Facts Ingredients 5 tablespoon sesame seeds ¼ cup nigella seeds 2 tablespoon caraway seeds 1 ½ cup all-purpose flour ½ cup whole wheat pastry flour ½ teaspoon sugar ¼ cup butter, melted 1 tablespoon melted butter or water ¼ cup raw or roasted pepitas 2 tablespoon roasted sunflower seeds Directions In a medium bowl stir together 4 Tbsp. of the sesame seeds, 3 Tbsp. of the nigella seeds, and 1 Tbsp. of the caraway seeds. Stir in all-purpose flour, whole wheat flour, 1 tsp. kosher salt, and the sugar. Add the 1/4 cup melted butter; stir with a fork until butter is evenly distributed. Stir in 1/2 cup water, gently mixing with a fork to moisten dough. Add an additional 2 to 4 Tbsp. water until mixture starts to come together. Shape dough into a ball. Cover and let stand 15 minutes. Meanwhile, stir together the remaining 1 Tbsp. each sesame, nigella, and caraway seeds. Preheat oven to 400°F. Divide dough into quarters. Roll one portion of dough between two sheets of parchment paper or waxed paper until very thin. (Dough should be less than 1/8 inch thick.) Remove top piece of parchment and invert dough onto a baking sheet; remove remaining parchment sheet and set it aside. Prick dough with a fork. Brush surface with the 1 Tbsp. melted butter or water. Sprinkle with 1 Tbsp. of the pepitas and about 2 tsp. each of seed mixture and sunflower seeds. Place reserved parchment sheet on top of dough and gently roll seeds into surface of dough; remove parchment. Bake whole and break after cracker is baked and cool. (Or using a pizza cutter or knife, cut dough into squares or strips before baking; separate slightly.) Bake 12 to 14 minutes or until light brown and crisp. Transfer to a wire rack; cool. (Crackers will continue to crisp as they cool.) Repeat with remaining dough, pepitas, seed mixture, and sunflower seeds. Store in an airtight container at room temperature up to 1 week. Makes 4 large crackers or 20 servings. Rate it Print Nutrition Facts (per serving) 104 Calories 6g Fat 11g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 104 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 151mg 7% Total Carbohydrate 11g 4% Protein 3g Vitamin C 0.2mg 1% Calcium 41mg 3% Iron 1.8mg 10% Potassium 59mg 1% Folate, total 21.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.