Print the recipe card! whole wheat crackers
This recipe is going to get you using up your wheat in a hurry! You can make these crackers a hundred different ways (depending on how you decide to season them), any way you make them they’ll disappear fast. My kids just love these crackers!
This recipe comes from Allrecipes, where you’ll find lots of ideas in the comments section of other ways these crackers have been seasoned. Today I made a cheese cracker variety out of them and (my favorite) rosemary and garlic. They’re easy to make and yummy to snack on!
Yield: It depends on how thin you roll out the dough. The crackers here (which I prefer crispy, so they’re rolled out thin) makes 4-5 cookie sheets worth of crackers.
Prep time: 20- 30 minutes
1 3/4 cups whole wheat flour
1 1/2 cups all purpose flour
3/4 tsp. salt
1/3 cup vegetable oil
1 cup water
seasonings as desired, salt for sprinkling
Heat oven to 350 degrees. In a mixing bowl, stir together both flours and the salt. Pour in the vegetable oil and water and mix just until blended. Knead seasonings into the dough as desired. Roll out the dough as thin as possible — no thicker than 1/8th of an inch. Place dough on an ungreased baking sheet. Cut into crackers using a pastry wheel (or a pizza cutter), prick with a fork and spritz with oil (optional). Sprinkle with course salt and bake for 10 – 13 minutes (for very thinly rolled crackers ) until crisp and lightly brown. Baking time will be increased if crackers are rolled more thick. When cool, remove from baking sheet and separate into individual crackers.
Mix the dough together
I divided this batch in half. The first half I seasoned with rosemary (which I crushed) and garlic powder.
Just knead the seasonings right into the dough.
Once again, the pasta maker comes to the rescue and presses the dough lickety split! I like these crackers really thin … using the pasta maker that translates to a #5 on the press gauge.
Here’s the second half of the dough. For this batch I seasoned using parmesan cheese and cheddar cheese powder.
After laying out the dough on a cookie sheet, cut into crackers using either a pastry wheel or a pizza cutter. Using a knife takes a lot more time but you could do that too.
As you can see, I’m not especially careful when it comes to laying down the dough. It’s kind of like a patch work quilt, so long as all the dough has a place to be. Feel free to cut your crackers into circles or any other shape you want — this is the quickest way I’ve found to do it. For how long these crackers seem to last at our house I haven’t found a reason to complicate it.
Prick the dough and barely spritz with oil. The oil is optional, although it does seem to help the coarse salt to stick on the crackers better.
Finish by sprinkling salt over the crackers and put into the oven to bake. The cheese variety is going to bake more quickly (due to the fats in the cheese) so keep a close eye on them after 10 minutes — they’ll burn quickly. Varieties with just plain seasonings are finished baking (depending on thickness) between 13-15 minutes.
Out of the oven…
Ready to enjoy!
Store the leftovers for later using a ziploc bag.