I made these crackers very quickly today from start to finish, due to using sprouted spelt flour from JoshEWEa’s Garden. No soaking needed, super easy! But I included directions for both below in case you need to soak your flour.
Not sure why I’ve been putting this recipe off. I think it was the ‘rolling the dough’ thing. But that was easy too, and I just cut them into rough rectangles and squares and threw them on the dehydrator trays. You can also use your oven. If your oven doesn’t go down to 150 degrees Fahrenheit, open the door. After awhile, you can turn off the oven and leave the light on, it will keep the heat in and will save energy.
I also made one mistake during this recipe. I was making them so fast, I threw all 8 tablespoons of butter in and didn’t save any to brush on the tops. But the dough turned out fine and the crackers taste good, and it’s easier, too!
Tips for making homemade whole grain crackers:
- If you’re short on time, just throw all of the butter in the recipe in the dough instead of brushing the tops. The dough will be a bit stickier, but just use a bit more flour on the board
- If you want very crispy crackers, try to roll out the dough as thin as you can, even less than 1/8 of one inch.
- Cut the dough in half and roll it out twice. Try not to get too anal with how your crackers look. Even if they’re slightly different thicknesses, they’ll be fine. Rustic crackers are cool!
- These crackers, depending on the thickness of the dough of course, will dry from 12-15 hours at 145 degrees in a dehydrator. They may take a bit longer in the oven.
Whole Grain ‘Raw’ Crackers
Rating: (key) 4 forks
Difficulty:
Easy
Ingredients:
- 2 1/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture [TNC: or same amount of sprouted flour – good resource is JoshEWEa’s Garden]
- 1 cup plain yogurt
- 1 teaspoon sea salt
- 1 1 /2 teaspoons baking powder (non-aluminum)
- 2 Tablespoons sesame seeds, toasted in the oven [TNC: I left this out for simplicity]
- 8 Tablespoons butter, melted
- unbleached white flour
Preparation:
For sprouted flour: Place sprouted flour, yogurt, salt, baking powder and 4 T butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out the dough to about 1/8 inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake in a 150 degree oven (or a dehydrator) until the crackers are completely dry and crisp. Store in an airtight container in the refrigerator.
For non-sprouted flour: Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 T butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out the dough to about 1/8 inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake in a 150 degree oven (or a dehydrator) until the crackers are completely dry and crisp. Store in an airtight container in the refrigerator.
Variations: there are many things that could be done with this recipe. I think next time I will add some sprouted poppy or onion seeds, and possibly some herbs, depending on what is in my garden. Dried herbs would work well too!
This post was part of Kelly the Kitchen Kop’s Real Food Wednesday for March 10, 2010.
Photo courtesy of frippy on Flickr
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