Whole Wheat Crackers
Whole Wheat Crackers
I won't say this is my favorite application in this book, but if I did, I wouldn't be lying. If you're a Wheat Thins fan, trust me...you want to make this cracker. I make a batch a week every Sunday when I'm home, and I'm usuually out of them by Tuesday.
Ingredients
| 1 cup | Whole Wheat Flour |
| 1 cup | All-purpose flour |
| 1/4 cup | Sugar |
| 4 Tbs | Butter |
| 1/2 cup | Milk |
| 1 large | Eggs |
| 2 Tbs | melted butter for brushing on top |
| kosher salt for sprinkling on top |
Instructions
- Yield:
- 50 crackers
- Prep time:
- 30 minutes
- Cook time:
- 30 minutes
- Ready in:
- Recipe Type:
- Appetizer
- Bread
- Snack
- Place an oven rack in position C and preheat the oven to 325°F
- Assemble the dough via the Biscuit Method, allowing the fat to sit for a few minutes after gratint it onto the flour.
- Roll out the dough following the method for A Superior Saltine (page 157).
- Use a metal spatula or offset cake spatula to move the crackers to a baking sheet lined with parchment paper.
- Bake for 30 to 35 minutes, or until golden.
- Brush with the melted butteer and sprinkle with the salt.
- Cool on a rack, store in an airtight container for 1 month.
Tips for Success
- Cooking Tips
- Before baking, try sprinkling with caraway seeds or lightly crushed cumin seeds. They can also handle a big dose of pepper.
- Ingredient Tips
Reviews
Source Information
Classic Sourdoughs, A Home Baker's Handbook, ,
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