Homemade Whole Wheat Crackers
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I decided to try to make some crackers the other day. My family loves to have chips to eat with our sandwiches for lunches…but we all know that chips are not the best for us. So, I have been trying to find alternatives. Popcorn has been one thing we have done, but I wanted something crunchy. So…I tried to make some crackers. They turned out great! The kids loved them. This recipe is from my Nourishing Traditions cookbook and uses a process of soaking the flour. it is really easy to make, though, and I have revised the directions a bit. So..here it is…enjoy!
HOMEMADE WHOLE WHEAT CRACKERS
The night before, cream in a large bowl (I used my Bosch mixer to mix these up and it worked great):
- 1 cup plain yogurt or buttermilk (I used my homemade buttermilk)
- 1 cup butter, melted
- 3 1/2 cups whole wheat flour
- 2 teaspoons sea salt
Cover and leave in a warm place for 12 to 24 hours (I just put mine in a tupperware with a lid and set it on my counter).
The next day, preheat the oven to 400 degrees. Grease 3 large cookie sheets with cooking spray. Divide the dough into 3 balls and place on greased cookie sheets. Tear off a sheet of wax paper to put on the dough and roll out with your rolling pin. The dough needs to be rolled out very thin…1/8 inch if possible.
Using a pizza cutter or knife, cut the rolled-out dough into strips and then into about 1 inch squares. You can prick the squares with a fork if you wish. I didn’t and they still turned out great.
Bake for about 8 minutes, then check every 2 minutes until the crackers are lightly browned on the edges. You will need to do one pan at a time. Once the crackers are done, remove from pan to a towel or wire rack to cool and crisp up.
Store in a covered container.