Whole Grain Graham Crackers
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Prep time: 
Cook time: 
Total time: 
Serves: 50 crackers
 
Ingredients
  • ¾ cup whole wheat flour
  • ½ cup whole barley flour
  • ½ cup whole rye flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup yogurt
  • 1-2 tbsp. sourdough starter (optional)
  • 2-4 tbsp. butter (the more butter, the more crumbly)
  • 5 tbsp. honey
  • 1 ½ tbsp. molasses
  • Cinnamon sugar to sprinkle on top
  • Extra flour for rolling out dough
Instructions
  1. Mix all of the ingredients together and knead briefly by hand until the dough reaches a fairly smooth consistency. If it is too sticky add some extra flour. Place the dough in a lightly oiled container, cover, and leave overnight (or in the fridge for 2-3 days).
  2. Preheat the oven to 350◦F. Remove the dough from the container and divide it into two pieces. Form each into a ball and roll the dough out as thin as possible on a non-stick baking mat or parchment paper. Add small amounts of flour to keep the dough from sticking to the rolling pin. (I find that lifting the dough and flipping it, and then adding a bit more flour helps it to stretch out faster). Roll the dough until it is slightly thinner than you’d like your crackers to be—for us that is about ⅛” thick.
  3. Use a pizza cutter (or fancy rolling pastry cutter) cut the shape of crackers you want right on the mat. Cut gently without fully cutting through—you will break the crackers apart after baking, this helps them hold their shape better. Use a fork or dough docker to make tons of holes in the crackers.
  4. Use a spray bottle (or wet hands) to lightly moisten the crackers, then sprinkle cinnamon sugar on top. Transfer the mat and crackers to a baking sheet and place in the oven.
  5. Bake for 8-10 minutes then rotate the baking sheet 180◦ checking the crackers at the edge to see if they are done. Crackers are done when they are beginning to turn a darker color and are almost stiff. Remove any that seem done and place on a cooling rack. Continue cooking the crackers for 4-5 minute intervals until all are done. When cool store the crackers in an airtight container. Crackers will keep for several weeks.
Recipe by The Local Kitchener at https://localkitchener.ca/2015/04/raising-locavores-whole-grain-graham-crackers/