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Cracker Recipes - whole grain recipes and tips

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Recently a reader requested cracker recipes. I have never made crackers, so I asked readers for their input. Most readers say they are quite easy. Here are some of the many replies:

Dear Marilyn,

In answer to the request for a cracker recipe. One of the best ones I have used (since 1979) is the More-with-Less Cookbook, Wheat Thins p. 310

TIP: I usually had to remove the outer edge ones, and let the inside ones cook a ittle longer. Maybe even pull them apart to get more air. You can adjust the sweetness to your liking --- you may find these too sweet or what you are looking for. All I know is my kids love them.

Dear Marilyn,

Could you refer the person asking for cracker recipes to the book Recipes from the Old Mill. She has few in there. As far as plain "Saltine" type crackers, here is a recipe I love. I have made it with 1/2 unbleached white flour and 1/2 whole wheat, but havn't tried all whole wheat yet.

Dear Marilyn,

Here is our favorite cracker recipe:

Basic Crackers

1 c. flour, plus more as needed
1/2 teaspoon salt
2 Tb. butter
About 1/4 cup water, plus more as needed

Preheat oven to 400 degrees.

Place the flour, salt, and butter together in a large bowl or in the
container of a food processor fitted with the steel blade. Blend with
a fork or pulse, until the flour and butter are combined. Add about
1/4 c. of water and blend, then continue to add water until the
mixture holds together but is not sticky.

Roll out on a lightly floured surface until 1/4" thick, or even less.
Score lightly with a sharp knife or razor if you want to break these
into nice squares or rectangles later on. Bake on a lightly floured
baking sheet, or directly on baking stones, until lightly browned,
about 10 minutes. Cool on a rack; serve warm or at room temperature, or store in a tin.

Barbara in New York

Dear Marilyn,

Here is our favorite cracker recipe:


1 3/4 cup whole wheat flour
1/4 cup sesame seeds
1/4 cup olive oil
1/2 cup water

Preheat oven to 350. Lightly oil baking sheet.
In a med. bowl combine flour and sesame seeds.
Add oil and blend well. Add water and mix to pie-
dough consistency. Roll out dough to 1/8 inch
thickness on prepared baking sheet. Score with
a knife into square or diamond shapes. Bake
about 15 minutes or until crackers are golden
brown. Cool on wire racks. Makes 3-4 doz.

The main trick I've learned for making crackers is to roll them out very
thin ON the cookie sheet and score them before baking.


Dear Marilyn,

Our favorite cracker recipes are p. 518 of Nourishing Traditions.

Ed note: Both of these receipes incorporate the principles of the 2 stage process by soaking the grain or the flour in order to neutralize the phytates and maximize nutritional value.

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