Thanks to King Arthur Flour for sponsoring this post!
I’ll be honest: I’d always filed homemade crackers under “As If.” As in, take all that time to make crackers when you can pick up a box at the store for two bucks? As if!
But I finally made them. And they are GOOD. And easy!
Have you heard of sprouted grains? The wheat berries are actually sprouted and then dried before they’re milled. This process increases some of the nutrients, like certain vitamins and minerals, according to the Whole Grains Council. I’d eaten sprouted grain bread before, but had never baked with the flour.
The sprouted wheat flour looks and tastes a little different. It has a creamy color and a fine, soft feel. The flour is made with white whole wheat berries, so it’s got all the fiber and good nutrition of regular whole wheat but has a milder taste. You can swap it one for one for whole wheat flour in recipes (or up to fifty percent with all-purpose flour).
The flavor of this flour is slightly sweet and nutty, so it’s perfect for these little crackers.
The dough is made with just a few simple ingredients and is easy to roll out. Cut them to whatever shape and size you like, brush with olive oil, sprinkle with salt (or your favorite seasonings), and bake. They’re sturdy enough to dunk into hummus or spread with soft cheese. My family’s been munching on them all week.
As a side note, I’ve been buying a lot of King Arthur Flour since learning in my baking class that there really is a difference among flours–that higher quality flours contain less ash (which comes from the bran part of wheat). I also like that King Arthur flours aren’t bleached. I’ve been using their all-purpose, white whole wheat, and bread flours (when they go on sale, I buy a bunch and stash them away in our chest freezer!). Now I have a new one to add to the mix.
I also love that they want to help us become better bakers. They have a “Baker’s Hotline” you can call (or use the chat), and their emails have seriously helpful baking tips (like how to reduce sugar in muffins or when to use shortening versus butter).
Oh, and King Arthur Flour is also 100 percent employee-owned. How cool is that?
|You might also like: 10 Simple Tips for Better Baking|
You can read more about this new King Arthur Sprouted Wheat Flour and get more recipes using it–like pizza crust, flatbread, and Vanilla Chai Bars (Hello! Those are next on my list to make!)–in their Sprouted Wheat Guide.
- 1½ cups sprouted wheat flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ¼ (4 tablespoons) cold unsalted butter
- ½ cup milk
- olive oil and sea salt for topping crackers, optional
- Mix together the flour, salt, and baking powder.
- Work in the cold butter until the mixture resembles wet sand.
- Add the milk and stir until dough becomes cohesive.
- Turn the dough out of the bowl onto a clean surface, and knead until it becomes smooth, about 1 minute.
- Divide the dough in half, shape each half into a rectangle and wrap them in plastic. Set the pieces aside to rest for 30 minutes.
- Preheat the oven to 375 degrees F.
- Roll on piece of dough out on a lightly flour work surface as thinly as possible, 1/16" or thinner, or roughly 16" x 8" to 10"; rolling the dough on a piece of parchment paper is very helpful here.
- Cut the dough into 1" to 2" squares and place them on a parchment-lined baking sheet; if you've rolled the dough out on parchment, simply transfer the parchment to the baking sheet.
- Lightly brush the crackers with olive oil and sprinkle them with salt, if desired, then bake them for 12-15 minutes, until crisp and lightly golden.