Go Crackers!

Crackers are easy to make and delicious when you do. Like all things kitchen, however, they take a little bit of forethought. My New Year’s Resolution for April is to have DIY crackers on hand.

mish mash

My favorite whole wheat crackers are flour, olive oil and salt. I mix the dough, it rests, then I roll it through the pasta machine. Cut into large pieces, placed on dry baking sheets and salted, these crackers bake up quickly, though can over brown if not watched carefully. Here is a whole wheat/white flour blend cracker that I used recently in a class. They are still whole-wheaty enough in flavor, but the leaveners give them an extra lift. Crinkle cutters are good for straight-edged crackers, but you can also use cookie cutters, both shown above. Thinly rolled dough is best; I usually roll to the 3rd setting on my Atlas pasta machine.

Cheers!

Whole Grain Crackers

Yield: 24-30 (size dependent)

Prep time: 10 minutes    Rest time: 45 minutes to overnight     Bake time: 5-10 minutes

3/4 cup (94g) unbleached flour

1 cup (128g) white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1-1 1/2 teaspoon salt (less if using salted butter)

1/4 cup butter, room temperature

2 teaspoon honey
1/2 cup ice-cold water

Coarse flaked sea salt to taste

In the bowl of a food processor, combine the flours, baking powder, baking soda, and salt. Pulse to mix. Add the butter in pieces and pulse to mix. Add the honey and pulse.While pulsing, add the water, a bit at a time, until a ball forms. Remove dough to lightly floured work surface and knead for 1 minute. Wrap the dough in plastic and let rest for 45 minutes at room temperature, or overnight in the refrigerator. The dough will firm up as the grain slowly absorbs the liquid.

Preheat the oven to 425 degrees.

When dough is ready, uncover and cut into 4 equal pieces. Use a rolling pin to shape it into a flat strip of dough, as thin and as evenly as you can.

Or, using a pasta roller, lightly flour the dough and roll a few times through the lowest setting (1) as you would when making pasta dough. Roll the piece of dough through the next setting (2). This should be thin enough, but you can try setting 3 as well.

Sprinkle the dough with flaked salt, then dock the dough well with a fork. Using a crinkle cutter or pizza wheel, cut the dough into the size & shape of your choosing. Place each cracker on an unlined baking sheet. Continue with the remaining dough.

Bake until golden brown at the edges, 5 to 10 minutes, and let cool before eating. Store in an airtight container or zip lock bag for up to 2 weeks.

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