Recipe: Rosemary and Cheddar Multi-Grain Crackers with Variations (using 10-grain cereal)

ROSEMARY AND CHEDDAR MULTI-GRAIN CRACKERS

1 cup Bob's Red Mill 10-Grain cereal mix
2 1/4 cups water
2 cups all-purpose flour
2 teaspoons freshly ground black pepper
2 1/4 teaspoons salt
2 Tablespoons granulated sugar
3/4 cup unsalted butter, cut into 12 pieces and softened to room temperature (1 1/2 sticks)
1 Tablespoon minced fresh (not dried) rosemary*
2/3 cup lightly packed extra sharp grated cheddar cheese

In a saucepan mix cereal and water and bring to simmer. Reduce heat to low and cook, whisking occasionally, until very thick, sticky and dried out, 15 to 20 minutes. Spread into thin layer on a dinner plate and cool to room temperature.

In the bowl of a stand mixer, mix flour, black pepper, salt and sugar. With the mixer running on low, add butter one piece at a time until incorporated and mixture looks crumbly and slightly wet. Sprinkle rosemary and cheese over top. With machine running on low, crumble cooled cereal into dough and mix just until incorporated.

Transfer to a large sheet of plastic wrap and shape into a uniform cylinder roughly 1 3/4-inches in diameter. Freeze until firm.

WHEN READY TO BAKE:
Adjust oven rack to middle position and preheat oven to 375 degrees F.

With a thin, sharp knife, cut dough into roughly 1/8-inch thick slices (to prevent the dough from developing flat spots as you slice the crackers, roll the dough a quarter turn after each slice). Arrange on a parchment-lined baking sheet (they don't spread, so arrange crackers closely together).

Bake until lightly browned, about 25 minutes. Transfer to wire rack and cool before serving.

*Don't substitute dried rosemary.

VARIATIONS:
You can include a mix of other fresh herbs such as thyme, sage or savory. If you like things spicy, add cayenne pepper to taste.

Makes 75 small crackers
Source: Bob's Red Mill