The Daring Bakers #21 Crackers...

I love cracker in any form or shape. This month's challenge showed me that it's quite easy to make crackers at home and they do keep well for good few days. I was supposed to bake 2 different types of crackers but... Since last Monday I'm back to work, full time. The only change is that we have moved since I worked last time. I leave house at 7.30 am and it's 7 pm by the time I'm back... Long day... and how I miss my girls!!! So, I hope you forgive me, but it's only one kind of crackers from me this time...
I've made one type of crackers but with four different toppings: sea salt & seaweed, crushed black pepper, chili flakes, sesame seeds.

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

How to make it...

- 3 cups (240 g) rolled oats
- 2 cups (280 g) plain (all-purpose) flour
- 1 cup (80 g) wheat germ
- 3 tablespoons sugar
- 1 teaspoon salt
- ¾ cup (180 ml) vegetable oil
- 1 cup (240 ml) water
- 1 large egg white
Cracker topping:
Sesame seeds, poppy seeds, nigella (onion) seeds, salt

Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the stand up mixer.
Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.3. Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead. Preheat the oven to moderate 160 C.
Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin. Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice. Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven. Store in an airtight container and eat within two weeks.

Anula's notes:
- I've rolled out my dough on a silicon sheet which I then transformed directly on a baking rack. Saves you a lot of trouble!