Whole Wheat Crackers Recipes

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 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.

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.

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.

WHOLE WHEAT SEED CRACKERS

Steps:

• Pre-heat the oven to 400°F/200°C.
• In a bowl add in the dry ingredients, mix and then add in the wet ingredients. Mix and knead with your hand until it's a smooth dough.
• On a lightly floured parchment paper, roll out the dough as thin and even as possible.
• Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
• Bake them in the oven for about 20 minutes (until they get crispy).
• Serve for example with some Homemade Guacamole. Enjoy!

WHOLE WHEAT SEEDED CRACKERS

Steps:

• Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
• In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

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.

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.