Some things are a bit difficult to make at home. Like whole wheat crackers. It’s just hard to make them crispy, tender, and tasty.
Here’s a recipe that comes very close.
I experimented by adding spices, Parmesan cheese, and nuts to make the crackers more flavorful. The original flavor is very nice as well. Please, experiment! Get creative!
The dough is very similar to pie dough and should be handled gently for tender crackers.
To get perfectly even crackers, you can roll them out using a pasta rolling machine.
Adapted from The King Arthur Flour Baker’s Companion
- 1 cup (4 ounces) whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1/4 cup finely chopped nuts (I used sunflower seeds)
- 1/4 cup raw sugar
- 1/2 teaspoon salt
- 4 tablespoons butter, cut into small pieces
- Scant 1/2 cup milk
- Kosher salt, for spinkling
1) Preheat oven to 325°. Line a baking sheet with parchment paper.
2) Mix together the flours, nuts, raw sugar, and salt in a large bowl. Cut in the butter. Gradually add milk until the dough comes together.
3) On a floured surface, roll out 1/3 of the dough very thin – about 1/16 inch. Sprinkle with salt, spices, cheese, etc., if desired. Cut into squares, triangles, circles, or whatever shape you wish. Transfer to prepared baking sheet.
4) Bake for approximately 20-25 minutes, or until lightly browned. Cool on a wire rack. Store in an airtight container.
Makes approximately 8 dozen crackers.
16 Responses to “Homemade Wheat Crackers”
these look awesome! i hope to try them soon! here is an award for you!
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Angela C says:
Thank you for the great recipe! we experimented: we used pecans and walnuts and almond milk for substitutions. An easy afternoon snack! Also used a small heart-shaped cookie cutter- the crackers were so cute and all 4 kids enjoyed them!
I love this recipe. I am gluten free. Have you ever made them with gf flour? or know someone who did successfully? I might have to try it! Thanks, Deanna
I make a similar recipe from Peter Reinhart’s book of whole grain breads. They dissapear so fast that I have to make atleast two batches every week! It uses all whole wheat flour and adds ground flax and sesame seeds too. I’m going to try this simplified version though as some of my siblings and their children aren’t “in” to grainy and seedy foods. Btw I love the photos on this website!