Spelt Crackers

While we’re here, hanging out with the relatives, we’re getting to do quite a bit of cooking. Mostly it’s just ordinary things, but some of it is simply to get some of the joy we used to get regularly: cooking to feed to other people!

To go along with a pumpkin curry soup (made from a lovely Rouge Vif d’Etamps pumpkin), we decided to make spelt crackers. These were inspired by Smitten Kitchen, who basically says, “add stuff to spelt!” It’s a wonderful recipe, and they were wonderful crackers!

For flavor we added poppy seeds, whole cumin, celery seeds, and flax seeds. Baked for around 15 minutes, they came out of the oven soft, but quickly hardened (those which make it past the hungry mouths, that is).

I do wonder whether I shouldn’t have gotten a bit of a yeast dough going for these, as they were quite dense. It seemed to me that they were a bit more … well, reminiscent of unleavened bread than they needed to have been. And I probably would add more seeds next time, as well, and of different varieties (I’m thinking brown mustard seeds would go well). Other than that, though, these didn’t last the evening!

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