Whole Wheat Crackers

     Wheat crackers, second only to the cheese crackers, are J.T.’s other favorite snack.  This recipe is adapted from my beloved Homemade Pantry cookbook, which I am still ecstatic about!  I realize that many of you are probably thinking “who in the world has time to make crackers?” My answer to this would be that Saturday and Sunday are usually a baking and cooking marathon around our house.  I also love to make double and even triple recipes of staple items.  For example, this is a double recipe of the original version published in The Homemade Pantry.  It yields approximately 140 crackers, which is about a month’s worth of cracker snacks for J.T.  He eats the cheese crackers for a snack in the morning and the wheat crackers for an afternoon treat.  I was making Homemade Wheat Thins, but after I made a batch of these wheat crackers, he was hooked.   I also LOVE this recipe because the baked crackers can be frozen.  One Saturday a month, I gather all my ingredients and get to work.  For the remainder of the month, I pull from the freezer how many crackers I need for the pantry during the upcoming week.  Then, I recrisp the crackers in the oven for 3 minutes and I’m done.  It’s that easy.  

Recipe adapted from The Homemade Pantry

Ingredients

·         4 cups King Arthur whole white wheat flour

·         1 teaspoon baking powder

·         2/3 cup whole millet, uncooked

·         2/3 cup ground flaxseeds

·         1 teaspoon kosher salt, plus more for sprinkling

·         5 garlic cloves, minced with a garlic press

·         2 teaspoons dried rosemary, crumbled

·         1 cup plus 4 tablespoons extra virgin olive oil

·         Freshly ground black pepper, from a pepper mill

Directions

1.      In the bowl of a mixer, fitted with a paddle attachment, mix together the flour, baking powder, millet, flaxseeds, salt, garlic, and rosemary.  With the mixer on low speed, slowly stream in the olive oil.  Then stream in (very slowly once again) 1 ½ cups of water, until the dough comes together.  The dough should be very easy to work with.  Dump the dough onto a floured surface and roll it out with a rolling pin to ¼ inch thickness.  Use a 1 ½ inch biscuit cutter to cut out the crackers.  Repeat this process until all the dough is used. 

2.      Line the cut out cracker dough on ungreased cookie sheets.  Not much space is required between each cracker because they do not spread.  Sprinkle with kosher salt and freshly ground black pepper.  Bake in a 350 degree oven for 18 to 20 minutes (20 minutes was perfect for my oven).  Once the crackers have baked, transfer them to a wire rack to cool completely before storing.  These can be stored in an airtight container for up to one week.  As I mentioned earlier, my FAVORITE thing about these crackers is that they can be frozen!  Store them in a Ziploc bag or freezer safe container in the freezer (up to 3 months).  Simply recrisp them for 3 minutes in a 375 degree oven.  Yields about 140 crackers. 

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