November 6, 2013 by multiracialsky
I started making my own crackers about a month ago. A box of crackers can disappear around here in a matter of minutes, and at several dollars a box we rarely splurged. In addition, have you ever looked at the ingredients in popular ‘healthy’ crackers? Sugar (in several forms), monoglycerides (non-vegetarian), and BHT (hint, nothing you’d ever want to eat).
So here’s my wheat cracker recipe. It’s easy. It’s fun to make. It’s a very forgiving recipe (see potential variations at the end). The ingredients are basic and cheap. And the crackers are tasty and healthy. What’s not to like? Note: I double this recipe.
1 3/4 cups whole wheat flour
1 1/2 cups white flour
3/4 tsp salt
1/3 cup vegetable oil (I use olive oil)
1 cup water
1. Preheat the oven to 350 degrees F.
2. In a bowl, stir together flours and salt.
3. Pour in oil and water; stir until blended.
4. On a lightly floured surface, roll out the dough thinly–try for less than 1/8 inch.
5. Grease baking sheet (I use canola oil).
6. Place dough on the baking sheet and mark out squares (I use a pizza cutter).
7. Optional: prick each cracker with a fork and/or sprinkle with seal salt (I don’t usually do either of these).
8. Bake for 15-25 minutes, or until crispy and light brown. Baking time will depend on how thin your crackers are and how many cookie sheets you have in the oven.
9. Cool on the baking sheet or a cooling rack. Place in an airtight container once completely cooled.
I have successfully substituted the following ingredients for portions of the flour: cornmeal (fine and coarse ground), corn flour, wheat germ, sesame seeds, and flax seeds. This is a very flexible and versatile recipe!