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Wednesday, July 14, 2010

Whole Wheat Crackers

Awhile back I made Lavash Crackers and they were great, but I forgot to write a post. When I came to crackers again, I decided to try a different recipe, just for kicks.

Whole Wheat Crackers


2 c. water
1/2 tsp. active dry yeast
2 c. whole wheat flour (I used Graham Wheat Flour)
1 1/2 tsp. salt
2 tbsp. olive oil
2-3 c. all purpose flour
Any kind of seeds, nuts, cheese, seasonings you want for the topping


Dissolve yeast in warm water. Stir in whole wheat flour a cup at a time to make a smooth thick batter. Add salt and oil, stirring well after each addition. Add 1 1/2 cups of the all purpose flour and then turn out onto a floured surface to knead for 5 minutes. I needed the extra flour, so don't be scared to add the extra 1 1/2 cups of flour. Depending on the type of whole wheat flour you use, you may not need as much. Once the dough is smooth and firm and no longer sticky, put aside in a lightly oiled bowl and cover with plastic wrap. Let rise for 2.5 hours.

Pre-heat oven to 450F. Line two baking sheets with parchment paper. Fill a spray bottle with water.

Cut the dough in half and then into 4 equal pieces. Work with one piece at a time, keeping the others well covered. Roll out dough to fit in the baking sheet. It will be springy, so if it needs a couple of minutes, let it rest while you roll out a second sheet. You'll be baking two at a time anyway. Spritz with water, then add toppings, pressing gently into the dough. Prick well with a fork, then cut into whatever shapes you want. A pizza cutter works best.

Bake two sheets at a time for 6-8 minutes depending on the thickness of the dough. Your pieces should be golden brown and crispy on the bottom.

Repeat with the rest of the dough.

Cool completely and keep in an airtight container. They'll keep for about a week, but they'll be gone long before then!

I used caraway seeds, poppy seeds, sesame seeds, pumpkin seeds and sunflower seeds as toppings. I added a sprinkle of salt to each batch as well.

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