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lovemyhome
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Posted: Mon Jan 12th, 2009 03:08 pm |
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| I would like to make our own wheat crackers. Does anyone have a recipe for just plain old crackers for soup?
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denise rogers
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Posted: Thu Jan 15th, 2009 08:30 pm |
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Here are three recipes for crackers using fresh milled wheat. Using any of them as your base, you can be creative and experiment to come up with your own favorites.
Cheddar Crackers
½ cup butter, softened
2 cups (8 ounces) shredded sharp Cheddar cheese
1 ½ cups freshly milled whole wheat flour (I like Kamut)
½ tsp. Real Salt
1 Tbl. Chopped chives (optional)
or ¼ tsp. onion powder
2 dashes of hot sauce (optional)
Cream butter and cheese until smooth. Combine flour, salt, and chives; add to creamed mixture, blending well.
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each ball to 1/8-inch thickness with the bottom of a glass dipped in flour. Prick top with a fork. Bake at 350 for 12 to 15 minutes; let cool on a wire rack. Store in a tightly covered container.
Yield: 4 dozen crackers.
Inspired by a recipe in Southern Living
Denise Rogers
Canton, GA
Oatmeal – Wheat Crackers
Inspired by a recipe from Southern Living
3 cups rolled oats, uncooked
3 cups fresh milled wheat flour (3 ½ if using soft wheat)
1 tsp. Real Salt
1 Tbl. raw honey
¾ cup oil
1 cup water
Combine dry ingredients in a large mixing bowl; mix well. Add oil, honey and water, stirring until dry ingredients are moistened.
Divide mixture onto 2 ungreased cookie sheets. (Parchment paper also works great.) Roll mixture directly on cookie sheets to 1/8-inch thickness, and cut into 2-inch squares or diamonds. Bake at 350 for 20 to 25 minutes. Separate crackers, and let cool on a wire rack. Store in a tightly covered container.
Yield: 6 ½ dozen.
Note: May dehydrate for an hour or 2 for longer storage.
Millet Crackers
Inspired from a recipe found in “Super Baby Foods” by Ruth Yaron
2 1/2 Tbs. Extra Light Olive Oil – OR- Butter, Melted
1 Tbs. Sage Honey
4 Tbs. Water
1/2 cup Millet – Not Ground
3/4 cup Kamut Flour
Olive Oil – to top the crackers – Extra Virgin or Extra Light will be your preference.
In a Blender or Tribest Personal Blender, grind millet into a coarse powder.
In a mixing bowl, combine oil, honey and water. Mix in millet and then add kamut flour 1/4 cup at a time until it forms a nice dough texture. Knead for about 3-4 minutes to form a soft ball.
On a greased large cookie sheet. Roll dough so that it covers the entire pan. Baste with a little olive oil (if you are wanting a rich olive flavor go with the extra virgin. If you are looking for a mild flavor, go with the extra light) and salt or whatever topping you would like. Bake at 325 degrees for 15-20 minutes. Check after 15 to make sure they are not getting too brown.
Let cool until they are crisp and store in a plastic bag.
**For Sweet Crackers:
Increase Sage Honey to 2 Tbs.
Add 1 tsp. Cinnamon
Once you roll the dough out, baste with melted butter and sprinkle sucanat and sucanat w/ honey on the dough. Bake as normal.
Ashley McCord
Canton, GA
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lovemyhome
Member
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Posted: Fri Jan 16th, 2009 12:41 pm |
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I made some good crackers yesterday out of the More With Less cookbook. Her recipe called for 1 c wheat and 2 cups regular flour, but I just used wheat. We all loved them. They are similiar to a saltine cracker, but they have a better taste. I was looking for a good basic cracker with no extra flavors in it so that we can eat it with soups or chili. This recipe worked perfect.
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KSherrill
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Posted: Fri Jan 16th, 2009 02:57 pm |
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Would you mind posting the recipe you used so that other forum readers can give it a try if they are interested?
When I first started making my own bread, I experimented with many different cracker recipes to get the taste I was craving. I eventually settled on making tortillas, and then toasting tortilla wedges. That was close, but no cigar!  The millet cracker recipe Denise posted sounds especially good to me. Maybe I'll give it another go.
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lovemyhome
Member
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Posted: Sat Jan 17th, 2009 04:36 pm |
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This recipe came from the More With Less cookbook. She calls for 3 c white flour to one cup wheat, but I just used wheat.
3 c wheat flour
1 tsp. baking powder
1/2 tsp.salt
Cut in:
3/4 c butter
Put 1 egg in measuring cup and then fill with milk to one cup line. I had to add just a little more milk since I was using wheat.
Knead gently, about 20 times to make a soft dough.
Preheat oven to 425.
Divide dough into 4 parts. Roll each section out on a lightly floured surface. Prick all over with fork then cut with pizza cutter or crimper and place on greased cookie sheet.
Sprinkle with salt if desired. Bake about 7-10 minutes, or until lightly golden brown.
The thinner you can roll these the better. She said to prick them after you cut them, but I thought it was easier to do it before you cut them.
Last edited on Tue Jan 27th, 2009 11:46 am by lovemyhome
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bizymom
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Posted: Mon Jan 26th, 2009 04:15 pm |
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| Hi! Thanks for posting your recipe. I made these for my kids today and they absolutely loved them! Much better than crackers from the store! I did have to place my cookie sheets at the very top of the oven since the bottoms were getting brown too fast, but they turned out fine once I did this.
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bizymom
Member
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Posted: Mon Jan 26th, 2009 04:19 pm |
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| Sorry ... I wasn't clear as to which recipe I used. I made the More with Less wheat crackers. I also used all wheat flour instead of part white. I am going to try these with other grains as well (spelt, kamut, etc.) for variety. Thanks again!
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DebR
Member
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Posted: Tue Jan 27th, 2009 06:17 pm |
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| Something we found was helpful for thin crisp type crackers is to use the pasta roller to get consistent, thin crackers. Hubby makes a wheat cracker with sesame and flax seeds that are awesome. The recipe is from the Food Network/Good Eats program - I think the recipe is called Sesame Poppy Seed crisps - we decided we like the flax seed better than the poppy.
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lovemyhome
Member
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Posted: Fri Jan 30th, 2009 06:43 pm |
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| I hadn't thought about using the pasta roller, but that would make them all uniform and very thin. I am going to do that next time.
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Gigmaster
Member
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Posted: Thu Feb 5th, 2009 02:43 pm |
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Here is how I make my crackers. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil. For Wheat Thins, just use all red wheat. For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. For Club Crackers (or Ritz), substitute butter or margarine for the oil.
1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil
special equipment: pasta machine (optional)
Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating - you will get more crackery snap.
Makes a dozen extra large crackers.
This will ruin you for store-bought crackers.
Bon apetit!
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cass
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Posted: Thu Apr 30th, 2009 12:02 pm |
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I was wondering what red wheat is? I have made these crackers and they turned out very tasty, i will definately be making more thanks for the recipe
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KSherrill
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Posted: Fri May 1st, 2009 03:57 am |
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"Red wheat" is refers to hard red wheat. The grains have a redder color than the hard white wheat, but they are not actually red, nor is the flour produced by milling it. Hard red and hard white wheat have a high gluten content, which makes them good bread grains.
Hope this helps!
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cass
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Posted: Sat May 2nd, 2009 01:00 am |
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| Thanks lt sounds the same as bread flour we get here in Australia:-)
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