The combination of spelt and rye flours makes these crackers 100% whole grain, but you can also swap in some (or all) all-purpose flour if it’s what you have on hand. These are best the day they’re made, but if kept airtight at room temperature are perfectly fine for three days or so. For entertaining, we like to make the dough the day before and then roll and bake them off before the party.
Adapted from: Good Food Stories
Mix cheddar, butter, salt and garlic powder in a stand mixer fitted with the paddle attachment (or using hand beaters) and beat until soft and combined. Add the flours and 3 tablespoons poppy seeds and mix until dry and pebbly. Add water slowly until dough just starts to come together, then gently gather together and press into a round, chubby disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Preheat the oven to 375 F. Line two large baking sheets with parchment paper.
Divide the dough into two equal pieces, rolling each out into a thin rectangle (shoot for less than 1/8 – inch if you can). Trim away any ragged edges so you’re working with straight edges. Set trimmings aside. Lightly brush the dough with the milk and sprinkle tops with caraway seeds and remaining 1 tablespoon poppy seeds.
Using a fluted pastry wheel or knife, cut the dough into 1-inch squares and place on the baking sheets, leaving about 1/4-inch between each cracker (they don’t spread much at all). Use a fork to poke a few holes in the tops of each. Gather together any scraps and re-roll and cut as needed.
Bake for 12-13 minutes, or until slightly puffed on the tops and golden brown around the edges. At halfway through the bake time, rotate the baking pans to help with even baking. These crackers continue to firm up as they cool, so be careful not to overbake. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.