Name: Sesame Crackers
Yield: Yield: variable, depending on size
Ingredients: 2 pounds 8 ounces (1 kg 135 g) bread flour; 1 pound (455 g) sesame seeds, a mixture of black and white; 3½ cups (840 ml) warm water (105° to 115°F/40° to 46°C); 1½ ounces (40 g) fresh compressed yeast; 1 tablespoon (15 ml) diastatic malt or 1 tablespoon (15 ml) honey; 12 ounces (340 g) whole wheat flour; ⅓ cup (80 ml) Asian sesame oil; 1 ounce (30 g) salt

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This recipe was given to me by a baker at the Ahwahnee Hotel in Yosemite National Park. At the hotel, they place one huge cracker wedge standing tall in the center of the bread assortment served to each table. When I first saw these crackers at dinner, I was impressed by how precise and evenly they were rolled out. During the many times I had worked in the Ahwahnee kitchen as a guest chef during their “Chef’s Holidays” program, I had never seen a sheeter, and frankly, these were just too pe

Ingredients

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Ingredients

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