Swiss Cheese Crackers

 la ricetta in italiano qui

All invited to a Thanksgiving dinner party chez Joan, for this final Creative Cooking Crew’s challenge, then a holiday break until the new year.

Bring anything about an appetizer to have with a cocktail before dinner, that was Joan request.

And as usually we always have all sorts of chips and tortillas to enjoy with different evergreen (referred not only to the color :-) dips, guacamole on top, I tried some other crunchy snacks you can serve with your favorite relish or chutney (you can find some suggestions here).

And you can prepare these crackers a little in advance, so they won't trouble you in the final rush of the speacial day.
I used two Swiss cheese, but any hard cheese could suit: Italian Pecorino, Parmesan or Caciocavallo, English Cheddar, Dutch Gouda, French Emmental or Comté, just go at your pleasure!

You need:

250 g all-purpose flour
250 g spelt flour
250 g water, room temperature
half a packet dry yeast
50 g extra virgin olive oil
half a teaspoon salt
100 g grated Gruyère
80 g grated Sbrinz
80 g seed mix
(flax, sesame, sunflower, nigella, poppy, pumpkin)
fleur de sel

In a bowl combine flour with cheese and baking powder, add water a little at a time, and then oil and begin to knead. Transfer onto the working surface and continue to knead until the dough is homogeneous and smooth. It can be done with the mixer.
Divide the dough into 4 pieces, spread out each piece with hands into 4 discs, sprinkle a little seeds on each then overlay the 4 disks each other. Leave a tablespoon of seeds aside for the final decoration.
Work together again until the seeds are well amalgamated into the dough.
Shape into a ball and let rest an hour/an hour and a half in a lightly greased bowl, covered and in a warm place .
Take a piece of dough at a time and roll it out into a thin sheet with a rolling pin (the dough is easy to work and you do not need to flour the work surface), place the dough stripe on parchment paper, trim the edges (cut offs can be kneaded again) and cut out the crackers as you lke (mine 5x15 cm. rectangles).
Transfer the parchment paper onto a baking tray, brush with oil and sprinkle with fleur de sel and seeds.
Bake at 180° for about 15 minutes, or until golden brown.
Allow to cool and store in an airtight container.

 This recipe also goes to Susan's weekly YeastSpotting.