Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Saturday, August 15, 2009
Whole Wheat Crackers
I'm convinced that I should have been baking crackers all my life. These are so delicious with cheese or alone, and made of all natural ingredients without the additives in store-bought crackers. If you want, you can sprinkle them with course salt before baking, but they taste just fine the way they are.
1 1/2 cups whole wheat flour 3/4 tsp salt 1/2 cup milk 2 Tblsp Molasses 1/3 cup canola oil 1 egg
Mix the salt with the flour. In a another bowl, combine the milk, molasses and oil. Combine wet and dry ingredients until the dough forms a ball. Kneads the dough on a floured surface until it feels soft, but not sticky. Don't overwork the dough.
Line two baking pans with baking parchment or a silicone baking pad. Divide the dough into three pieces and form each into a ball. Roll out each ball separately, using a rolling pin to about 1/8 inch thick. If the dough has not been overworked, this is very easy. If the dough is too elastic, allow it to sit for 15 minutes and come back and try again. (An old bread dough trick)
Make an egg wash with egg. Brush the top of the dough with egg wash. Cut the dough into squares and place on prepared pans. Bake at 350ºF for about 20 - 25 minutes until browned. Allow them to cool (they will become more crispy as they cool).