The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole grain cracker recipe wanted

Trialer70's picture

Whole grain cracker recipe wanted

I made my first batch of crackers today from the recipe off the back of the Bob's Red Mill dark rye flour package (rye crackers).  They were surprisingly easy and pretty good, too.  Now I'm on the search for a whole grain or whole wheat version of a cracker that I can use for serving with cheeses and spreads.  I would like something fairly neutral in taste but "sturdy" in content.  I'm on a kick to eliminate as much processed/boxed/pre-made stuff in my diet as I can.  I'd appreciate any ideas or recipes!

RobynNZ's picture

Use the search box top left; "crackers" will bring up lots of ideas.

Trialer70's picture

Well, duh--the joke's on me!  Thank you for the tip.  I think I will find what I need among the many entries.  I'm looking for something that is basically a whole-grain version of the Ritz cracker, kind of crisp but also with a tender flake to it.  Some of the heavily seeded crackers are nice, but I would like something that will blend in the background of some awesome gourmet cheeses I recently purchased in San Francisco.

clazar123's picture

I just looked up the Rye Cracker recipe and wonder if it would work if you just substitute wheat for the rye? I would try it and leave out the caraway seeds and add the lquids in parts since wheat absorbs a little differently than rye.

Where is evaporated cane juice available? I've never seen it in grocery stores in the Midwest-USA. CAn corn syrup be substituted? 

Trialer70's picture

Evaporated cane juice is actually those "raw" sugars you see (turbinado, etc.) on market shelves.  If you look in the baking section among the sugars, most grocery chains carry some brand of this kind of sugar.  It's supposed to be "healthier" than regular refined white sugar (but it's still sugar...) and carry some of the nutrients of the cane in it.  I just used white sugar in the recipe and it was fine.

I will try the wheat flour substitution.  Thanks for the tip!

DRKGH's picture

There is a wonderful Whole Grain cracker recipe with variations in Peter Reinhart's "Whole Grain Breads" pg 293.  You might want to give it a try.  Good luck!


Trialer70's picture

This is going to push me over the edge to buy the book--I've seen many references to it on this site and should have it in my cookbook shelves, I guess.  Thank you for the tip!

GSLawson's picture

I can't remember where I got this but it is an adaptation from the book. It makes a pretty good cracker.

Whole Wheat Crackers

Servings: Makes about 4 dozen crackers

Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor" by Peter Reinhart. For sweeter crackers, eliminate the egg wash and sea salt, and instead lightly brush the crackers with equal parts honey (or agave syrup) and water. Continue to bake as described. The crackers can also be baked plain.

3/4 teaspoon sea salt (or 1 teaspoon kosher salt)

1 1/2 cups whole wheat flour, plus extra as needed

1/2 cup whole or low-fat milk (you can also substitute soy or rice milk as well as buttermilk)

2 tablespoons honey or agave syrup (you can also use brown or white sugar)

1/3 cup vegetable oil (canola, corn, soy, peanut, etc.)

1 egg

Coarse sea salt for garnish

1. In a mixing bowl, mix the salt with the flour. In a separate bowl, combine the milk, honey (or agave) and oil. Pour this into the flour mixture and stir with a large spoon until the dough forms a ball and all the flour is absorbed. The dough will be very soft.

2. Knead the dough for a few minutes on a well-floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple but not sticky, like modeling clay.

3. Heat the oven to just below 300 degrees. Line three baking pans with baking parchment or a silicone baking pad. Divide the dough into three pieces and form each into a ball. Set two of the dough balls aside and roll out the third. Dust the counter with flour and also the top of the dough, pressing it with your hand to flatten it. Use a straight rolling pin (not a tapered pin) to work the dough to a thin oval or rectangle less than one-eighth-inch thick. Every few seconds lift the dough and dust under it with more flour and dust the top as needed to prevent the dough from sticking to the counter or the pin. If the dough resists and shrinks back, let it rest for a few minutes and move on to one of the remaining dough balls. Repeat the rolling process with each piece of dough.

4. Combine the egg with one-half cup water to make an egg wash. Brush the top of the dough with egg wash and lightly sprinkle with coarse sea salt. Cut the dough into desired size for crackers with a pizza cutter or with a knife or pastry blade (you can also use a small biscuit cutter). Transfer the crackers to the pans, placing them very close together (they will not rise or spread). Place the pans in the oven (you can bake them all at once or one at a time). Rotate the pans after 8 minutes (if baking multiple pans, switch shelves). After another 8 minutes, rotate again. Bake an additional 6 to 8 minutes until toasted and light golden-brown, 22 to 24 minutes total. If not brown, increase the temperature by 25 degrees and continue baking until the crackers are golden brown and stiff, not flexible. Remove from the oven and leave on the pan until cool and crisp.


Trialer70's picture

Oh boy!  I can't wait until tomorrow to try this one.  It sounds very much what I'm looking for.  I like the savory or sweet options available (kind of like the effect of Wheat Thins--almost sweet but still a touch of salt).  Thank you so much for such clear directions.  My gourmet cheeses will have something worthy of them.

Mini Oven's picture
Mini Oven

and used spelt flour...  search in TFL under:  windowpane crackers 

Can't say they're like a Ritz.

clazar123's picture

I admit I haven't tried them but they seem very basic and have pretty good reviews.On my "to do" list for tomorrow,maybe.

Trialer70's picture

Wow--the world of crackers!  Who would have thought such a simple thing has its own section of the baking world.  This has once again proved my satisfaction with this site for ideas, help and recipes.  Thank you so much for the link.

cheekygeek's picture

I'm resurrecting this thread with a link, just in case anyone else was searching the site and found this thread (like me). I just discovered and her novel approach to making whole grain crackers. SO EASY/SIMPLE. This post has links to more info about it and to her videos. (You don't need a grain mill to try her approach, but you can use one if you prefer).