Kräuter Knäckebrot

• 1 cup all purpose flour (King Arthur suggested)
• 1 cup traditional whole wheat flour (King Arthur)
• 1/2 cup spelt flour
• 1/2 cup whole cornmeal
• 1/4 teaspoon cayenne pepper
• 2 teaspoons sea salt
• 1 tablespoon olive oil
• 1 cup water
• 1 cup mixed seeds of flax, anise, midget sunflower seeds, sesame, poppy, fennel, and caraway
• 1 tablespoon sweet Hungarian paprika
• 1 cup dried dill, tarragon, rosemary, and basil

1. Combine the flours, cornmeal, cayenne, and salt in a bowl. Mix in the olive oil thoroughly. Then add almost all the water. Check the texture: If it is already stiff and not crumbly, you may not need to add the rest of the water. Otherwise add the rest of the water.
2. Turn the dough onto a lightly floured board. Knead until it is stiff yet supple, just a few minutes to the dough holds together. Add a bit more all purpose flour if the dough is sticky.
3. Divide the dough into 8 equal pieces. Cover with saran wrap. Mix the paprika with the seed mix. Combine the seed mix with the dried herbs. Be sure your herbs are still fragrant. Working with one piece at a time, first scatter about 2 tablespoons of the seed and herb mixture on the work surface. Press the dough onto the mixture and roll out with a rolling pin. Flip the dough over. Apply more seeds. If the dough sticks, add more seeds and herbs. Roll as thinly as you can.
4. Bake in a preheated 450 degree oven for 7-10 minutes until the top is browned, but not charred. Cool completely on wire racks before serving. Store in paper bags, not plastic. To serve break into smaller pieces. This is great with a boursin or softened goat cheese.

flour, whole wheat flour, spelt flour, cornmeal, cayenne pepper, salt, olive oil, water, mixed seeds of flax, sweet hungarian paprika, dill

Taken from food52.com/recipes/8558-krauter-knackebrot (may not work)