Saturday 30 November 2013

Homemade Whole Wheat Crackers

I recently picked up some locally milled wheat flour at Watson's Mill in Manotick.  What a difference it makes to have fresh flour instead of what I usually use ... that stuff in the grocery store that's probably been around a year or two.

These crackers are easy to make and both tastier and more nutritious than anything I can buy at the store.  This recipe makes about 30 3-inch crackers.

2 cups whole wheat flour
1/2 tsp kosher salt
3 tsp baking powder
1/4 olive oil
2/3 cup water

Blend together flour, salt and baking powder in a bowl.  Add olive oil and mix in.  Drizzle in the water and stir just until combined.

Knead on a flour surface briefly until somewhat smooth.

Separate into 4 pieces.  Cover with a towel and let rest about 15 minutes.  Then use a pasta roller or a rolling pan (I used the rolling pin) to roll the crackers as thin as you'd like - I tried to go about 1/8 inch thick, but probably was a bit thicker.  Cut rounds with a cookie cutter, or just cut pieces with a pizza cutter or knife.  I used a cookie cutter, but then cooked some of the leftover pieces in various shapes as well.

Sprinkle with kosher salt.  Bake at 350 degrees F for about 25 minutes until crisp and browned.  Check regularly in the last few minutes to ensure they don't burn!

Here I've served them with some treats purchased recently at a local craft fair: a raw cow's milk cheese made in Elgin Ontario (Bushgarden Farmstead Cheese) and a pepper jelly that is possibly the spiciest I've ever eaten (Kawalsa Strawberry Habanero Salsa).

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