First time homemade crackers- easy and great success!
Recipe: (Inspired from Peter Reinhart’s “Whole Grain Breads: New Techniques, Extraordinary Flavor“)
1 2/3 cups whole wheat white flour
3/4 tsp. sea salt
1/2 cup whole fat milk
2 tablespoons agave syrup
1/4 cup butter
2. Mix flour and salt.
3. Take butter and heat it to melt (on the stove in a saucepan or however you’d like). Mix milk and agave syrup together, then add the melted butter.
4. Thoroughly mix the liquid mix with the dry mix to form a smooth dough.
5. Flour the counter or a cutting board and knead the dough, adding enough extra flour to get a supple, smooth, and non-sticky dough. The dough should be light, and shouldn’t be over-worked (an easy way to work the dough without overworking it- push down onto the dough to spread it out a little, then fold it in half, repeat five times). Then cut the dough into three pieces (each piece will be enough for a baking sheet/pan).
6. Take parchment paper, cut to fit on a baking sheet, lay down some flour and roll out the dough with a floured rolling pin. Take care to add enough flour to the top and bottom of the dough, or it will stick, either to the parchment or the rolling pin.
7. Roll it until it is about 1/8th an inch thick- this doesn’t have to be perfect. Alternatively, try putting the dough through a pasta maker for making easy thin sheets (something I want to try in the future!).
8. At this point you can add anything to the top of the crackers (salt, flavoring, herbs, spices, etc.) by sprinkling it ontop of the dough and rolling it in.
9. Cut the crackers how you see fit, with a sharp knife (take care not to cut the parchment!) or cookie cutter, whatever.
10. Carefully place parchment paper and crackers onto a baking sheet and put in the oven for ~20-30 minutes.
They are done if they are stiff and no longer bend. If they have yet to brown- try upping the temp to 300 for a few minutes to get a lovely golden brown color. Then let them cool, and finally- you have your own lovely tasty crackers!
Store them in an airtight container, if you don’t eat them all in one day.
I ate mine with cheddar cheese and our homemade nectarine preserves! Yummy!