Crisp and thin, for eating with
cheese, soup, or just by themselves (if you like crackers as much as I do, they're hard to stop eating).
You can see an illustrated primer on making crackers here.
Oven 400 degrees F Time 10
Mill together (coarsely):* 125 g soft wheat 50 g rice** 75 g corn 2 T malt powder 1 T nonfat dry milk 1 T flake yeast ("nutritional yeast",
not baking yeast) 1/2 t baking powder 1/2 t salt
2 T olive oil
water
salt
Whisk or sift together the dry ingredients. Stir in the oil until
the mixture is uniformly crumbly.
Starting with about 1/4 C, stir in water until the mixture just holds
together enough for rolling out. You may need another couple of
tablespoons of water to reach rolling consistency. On
a floured board, roll 1/3 of the dough about 1/16" thick.
Sprinkle lightly with salt, and go over once with the rolling pin to
fix the salt to the crackers. Prick the dough with a fork all
over. Use a pastry roller or sharp knife to cut the dough into
about 2" squares.
Place the squares (and the funny edge pieces, too) on ungreased baking
sheets and bake until the edges are golden (about 10' in preheated
oven). You'll most likely have a few that will bake faster; don't
be afraid to pull the sheet out of the oven, scoop the done ones off,
and quickly return the rest to the heat.
The secret to maximum, uniform crispness is to bake them twice, like
biscotti. Bake them until they turn golden brown, but
remove them from the over before they get darker brown. You can
leave them on the baking tray, or transfer them to cooling racks; for
this purpose it doesn't matter. Bake the entire batch this
way. When they're all finished, turn the oven temp down to
150-175 degrees, and when it has cooled down to this point (check
first!), return all the crackers to the oven. You can scatter
them over a single backing sheet, and don't worry if they overlap a
bit. You're going to leave them in long enough that it won't
matter. Check them after an hour or so, and if even the
thicker ones seem nicely crisp,, then turn the heat off and leave them
in there until they're completely cool. Store them carefully to
maintain that wonderful crispness; I find I eat them up so quickly that
they don't have a chance to get soft or stale.
Makes several dozen crackers:
25% fat
67% carbos
7% protein
*Substitute 3/4 C whole wheat pastry flour PLUS 1/3C rice flour
PLUS 1/2C fresh cornmeal (total about 1 1/2 cups flours)
**The rice or rice flour adds crispness, but you can get a nice cracker
using all a mix of wheat plus corn flours.
