Homemade Wheat Crackers Recipe 455

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

WHEAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

HOMEMADE GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
• Use an electric mixer to beat the butter and brown sugar together until light. Stir in the flour mixture. Slowly pour in the water; stir until dough is formed. Refrigerate dough for 30 minutes.
• On a well floured board, roll dough to between 1/8 and 1/4 inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to prepared baking sheet.
• Bake in preheated oven until light brown, 11 to 13 minutes. Remove crackers from oven. Use a fork to pierce multiple holes on tops of crackers.

WHOLE WHEAT CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and 1 teaspoon kosher salt in the bowl of an electric stand mixer fitted with the paddle attachment. Mix, adding oil to coat flour and slowly adding water until dough pulls away from the sides of the bowl, 1 to 2 minutes.
• Roll out dough using a pasta machine or a lightly floured rolling pin in small batches until dough is very thin; about 1/16- to 1/8-inch thick.
• Lay dough on an ungreased baking sheet and score using a knife, making sure not to cut all the way through. Use a cookie cutter to make crackers in the shape or size that you prefer.
• Bake in the preheated oven until crackers are just browning on edges and centers are dry, about 15 minutes. Let cool on the pan for 10 minutes before placing in a storage container.

WHOLE WHEAT CRACKERS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Put the flour, oat bran and salt in a bowl. Mix.
• 3. Pour in the olive oil and water.
• 4. Mix until just blended.
• 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
• 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
• 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
• 8. Prick each cracker with a fork a few times.
• 9. Sprinkle with salt.
• 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
• 11. When cool remove from baking sheet, and separate into individual crackers.

HOMEMADE WHEAT THINS

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour and ¼ teaspoon of salt. Make a well in the center. Pour in the coconut oil, maple syrup, and water. Stir until all of the flour mixture is fully incorporated.
• Turn the dough out onto a lightly floured silicone baking mat, and lightly knead a few times. Roll the dough into a 1/16" thick rectangle. Slice the dough into squares using a pizza cutter or a sharp knife. Prick the center of each square with a fork, and sprinkle with the remaining salt. Slide the silicone baking mat onto a baking sheet, at bake at 350°F for 28-32 minutes or until crunchy. Cool the crackers on the baking sheet for at least 5 minutes before serving.

HOMEMADE CRACKERS

Steps:

• Mix whole wheat flour, bread flour, olive oil, baking powder, and salt together in a large bowl. Mix in enough water to bring dough together.
• Turn dough out on a lightly floured surface. Let rest for 10 to 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Divide dough into 6 to 8 pieces. Roll out each piece to paper-thin thickness. Transfer pieces of dough to the lined baking sheets; cut into strips or squares.
• Bake in the preheated oven until browned and edges curl up, 15 to 20 minutes.

HOW TO MAKE CRACKERS

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

WHOLE WHEAT CHEDDAR CRACKERS

Steps:

• 1. Preheat oven to 400 F.
• 2. Place the first 3 ingredients in a food processor and pulse to combine.3. Add the butter and pulse and until a ball forms.4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.5. Bake for 15-17 minutes.6. Serve.

HOMEMADE WHEAT CRACKERS

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, combine quick oats, wheat germ, sugar, whole wheat flour, unbleached flour, and salt.
• In a separate bowl, emulsify (mix with a whisk to combine) water and oil. Add the oil mixture to the flour mixture.
• Mix together with hands. Divide mixture in half.
• Place each half onto cookie sheets.
• Roll out to a little thicker than pie crust. Score into square shapes with the back of a butter knife. Gently poke holes in each square with a fork before baking.
• Bake for 30 minutes or until firm.
• Once cooled, you'll be able to easily break the crackers into squares by breaking along the scored lines.