Ultra Thin Whole Wheat Crackers Recipe
Oil-free, 4 ingredient, whole-food plant-based snack
Equipment
- 1 pasta machine ( alternate: rolling pin and 2 sheets of parchment paper )
- 1 baking sheet ( alternate: pizza pan )
- 1 Danish dough whisk ( alternate: wooden spoon)
- 1 digital scale ( alternate: measuring cup )
- 1 pastry wheel ( alternate: knife )
- 1 dough cutter ( alternate: knife )
Ingredients
- 200 grams wheat berries ( see flour discussion in main post)
- 110 grams filtered water
- 5 grams sourdough (alternate: pinch of conventional yeast)
- 1 gram sea salt (see discussion in main post)
- tapioca starch ( alternate: any fine flour )
Instructions
Mill Wheat Berries
- Measure out wheat berries.
- Place berries stone mill at coarse setting and mill once.
- Place flour in stone mill at fine setting and mill again.
Mix Ingredients
- Combine flour and salt in a bowl.
- Dilute sourdough (or conventional yeast) in water.
- Pour water over flour and combine with dough whisk.
Rest time
- Shape dough into a ball and let rest 8 hours at room temperature in a covered bowl.
- Proceed to next step after 8 hours or refrigerate for up to 5 days (crackers will acquire a more sour flavor).
Preheat Oven
- Preheat oven to 450 °F for at least 20 minutes prior to making crackers.
Roll Out Crackers Using Pasta Machine
- Divide dough in half using bowl scraper.
- Flour dough with tapioca starch and flatten it out with a rolling pin or by hand to around ¼ inch thickness.
- Pass through pasta machine at widest setting.
- Fold dough on itself like an envelope and pass through at widest setting a couple more times.
- Move on to the next pasta setting and pass dough through once.
- Keep on passing dough once through each setting.
- Divide dough in half lengthwise if it becomes too long to manage.
- Place dough through thinnest setting and then set on parchment paper.
Alternate: Roll Out Dough With Rolling Pin
- For beginners, it is best to start with a small quantity of dough ( around 50 grams or 2 ounces).
- Use liberal amounts of flour to prevent sticking.
- Roll out until dough is equivalent of 88 square inches (8 inches by 11 inches).
Shape Crackers
- Use pastry cutter to shape crackers as you prefer. (1 inch by 4 inch is a good size for dipping)
Bake Crackers
- Transfer crackers with parchment paper to baking sheet.
- Place in the oven and bake for a minimum of 3 minutes.
- Remove from oven when cracker edges start to brown - be careful not to burn.
Dry Crackers
- Allow to cool on drying rack for a couple of minutes
Serve Crackers
- Crackers can be served immediately. Pasta machine crackers (on left) will typically be thinner than hand rolled crackers (on right).
Store Crackers
- In the unlikely event there are any crackers left, they can be stored in an airtight container such as a mason jar for about 5 days.
Tried this recipe?Let us know how it was!