I really like crackers, but they all come in plastic packaging. They are also really expensive to buy in the store. A few years ago I realized that crackers were probably really easy to make.
I found this recipe online/ adapted it to my tastes, and it's fast and easy to make. They don't last long around the house, not because they lack preservatives that come in store crackers, but because they are so good everyone eats them up fast!
Wheat Crackers:
1 c. whole wheat flour
1 c. all purpose flour
1/4 c. wheat germ
1 ts salt
1/4 c. brown sugar (or less)
1/2 ts baking soda
1/2 c. water
1/4 c. softened butter
In a medium bowl, mix flours, wheat germ, sugar, salt, and soda. Stir in water and butter until
smooth dough forms. (add a tiny more water if needed). Divide in half, cover, let stand 10 minutes. Place half the dough on a large cutting board, roll out until quite thin. Prick all over with a fork. Cut into squares. Place on a lightly greased baking sheet. Brush with water and sprinkle on additional salt or seeds (optional).Bake at 400 degrees for about 8 min until crisp but not burnt. Remove, cool, and enjoy!
Even though I can buy bread in paper, (I love Black Crow bread that I can buy around the corner at Micucci Grocery), I like to make my own bread.
Today I am trying a sourdough for the first time, without added additional yeast. I got a starter from my dear friend Rebekah, the bread baking goddess of North Berwick. I'll let you know how that goes, but in the mean time I will share a basic recipe I usually use to make yummy homemade wheat bread.
This is the King Arthur Flour "Classic 100% Whole Wheat Bread"
2 1/2 ts instant yeast (or 1 packet) dissolved in 2 T warm water
1 1/3 c. lukewarm water
1/4 c. vegetable oil
1/4 c. honey or maple syrup
3 1/2 c whole wheat flour
1/4 c. non fat dried milk
1 1/4 ts salt
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Yield: 1 loaf, 16 slices.
Happy baking!!!
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