March 8, 2009
Homemade Crackers
Ok, so it’s a little more work than buying a box of wheat thins, but it was worth it! These crackers are crunchy and flavorful, and bake up fast.
Whole Wheat Crackers
Y=275
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
1 T. vital wheat gluten (optional)
1 t. kosher salt
1 c. warm water
1/3 c. olive oil
In the bowl of a stand mixer fitted with the dough hook or food processor fitted with the dough blade, combine all ingredients. Mix on medium to blend all ingredients. Once the ingredients have come together into a dough, run the mixer for 3-5 minutes, until the dough is smooth and elastic. Add a bit more water or flour if you need to to get it to that consistency. You can do all this by hand, too, if you prefer.
Lightly oil the surface of the dough (I spritz it with vegetable oil spray), cover with plastic wrap, and leave it to rest for 30-60 minutes.
Preheat oven to 450.
Pull off a lemon-sized hunk of dough – about 1/5 of the total dough. Using a rolling pin or pasta machine, roll the dough very thin – about 1/8″. This is the #4 setting on my KitchenAid pasta roller. Lightly flour a cookie sheet or line it with parchment or a baking mat. Lie the sheets of dough on the cookie sheet. Prick all over with a fork (prevents the dough from bubbling). Sprinkle with your desired toppings – we like garlic salt or kosher salt, but experiment and see what you like! You can cut the dough using a knife or a pizza cutter; or, leave the dough sheets whole, and break into pieces after baking.
Bake the crackers until golden brown – about 10 minutes. Resist the urge to remove them while still pale – they won’t be as crunchy. Remove from the cookie sheet and cool on a cooling rack.
