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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Windischgirl's picture

Hobbit Alert! Need Lembas Bread ideas

January 26, 2013 - 6:50am -- Windischgirl
Forums: 

My 15 yo daughter has been very taken with the recent "The Hobbit" movie.  She's also always on the run with afterschool activities, always looking for "grab and go" foods while trying to maintain a vegetarian diet.  So last night she turns to me and says,

"I know what I need: Lembas Bread.  'One small bite is enough to fill a grown man.'"

So she gives me the backstory--it's a creation of Tolkien's, and he outlines critera for this bread, made by the Elves:

yam's picture

Cracker recipe with only rye flour

March 21, 2011 - 9:50am -- yam
Forums: 

I've been looking for a recipe to no avail for a Rye Krisp or Wasa cracker.  All the ones I see have mixed flour (graham, whole wheat or white) and rye while the ingredients on the packages of crackers state only rye, water and salt.  Does anyone have a clue on how to bake these with only these ingredients?


Thanks in advance


 - chris

SulaBlue's picture

Wasa-style cracker

June 14, 2010 - 3:48am -- SulaBlue

I'm guessing this is the best place to put this.


 


I'd like to make a whole-grain, high-fiber Wasa-style cracker. For those of you who haven't had Wasa, they're flatbread/crackers about the size of a graham cracker. They have been docked with large holes as one would do to a thin pizza crust. They are VERY dry, but very crisp. Some varieties (Multigrain and the 'hearty' varieties in particular) are about 1/4" inch thick and very airy.


 

emilyaziegler's picture
emilyaziegler

The original blog post can be found on my website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins


Tuesday, January 12, 2010
Homemade Wheat Thins
Yummm. My family is a Wheat Thin lovin' family. Let me tell you. There was always a box of these crackers in the house growing up. This past weekend, after perusing my King Arthur Flour Whole Grain Baking Cookbook, I decided to make my own! It was a hit!!!! I was so surprised how much they actually tasted like the real thing! Let me tell you, King Arthur Flour's recipe NAILS it!!! I suggest you quadruple, fadruple, or mandruple (hmm.. I may have made up those last two words...) this recipe because these crackers go FAST!!


Homemade Wheat Thins
Courtesy: King Arthur Flour Whole Grain Baking Cookbook


YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes


*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)


1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don't expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.



These are truly delicious. I think the Husband-Elect very much enjoyed eating them, check out that smile!:o)



NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): l8g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.


 

alabubba's picture

Wanted: Thin, Crispy, Cracker like crust.

November 1, 2009 - 12:21pm -- alabubba

We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy.


However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like.


I have tried rolling/stretching the dough, Pre-baking, oiling. These didn't do it, so in my never ending quest to win father of the century I am turning to my friends and peers here in TFL for help.


HELP!


I need a recipe for the ultimate crispy, crunchy, cracker like pizza crust.


 

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