Thin wheat crackers

"C" is for crackers

No , I coudn't STOP eating these crackers ! ; They are So good, thin and crispy like a cracker should be .Made with whole wheat flour .I use brown sugar (not honey), canola oil and milk and brushed the crackers with water only (no egg at all). It's easy to mix the dough by hand and play with him later ..

Thin wheat crackers קרקרים דקים

Thin wheat crackers
 /Latimes.com  -מתכון בעברית Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor" by Peter Reinhart.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 - I use water only
Coarse sea salt for garnish
H O W:
1. In a mixing bowl or by hand (like I did) mix the salt with the flour. In a separate bowl, combine the milk, honey (or brown sugar,thats what I add) 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.(=150C] Line 2 baking pans with baking parchment . 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 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. (I've brushed the dough only with water !) Cut the dough into desired size for crackers with a pizza cutter or with a knife or pastry blade . Transfer the crackers to the pans, placing them very close together (they will not rise or spread). Place the pans in the oven .Bake the crackers until they are light golden-brown, 22 to 24 minutes total , until the crackers are golden brown and stiff, not flexible. Remove from the oven and leave on the pan until cool and crisp.
Full recipe

 

 

 

 

 

 

 

 

 

 

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן