From: Terri Huggett <huggett@sequent.com>
Subject: Re: Request: Whole Wheat Crackers
Status: RO
Organization: Sequent Computer Systems Inc.
Date: Fri, 11 Dec 92 17:45:53 -0800

A couple whole wheat cracker recipes.  The first I used to make regularly.
The second I saved off the net.

Terri Huggett
huggett@sequent.com
------------------------

From: Terri Huggett (huggett@sequent.com)

I adapted this whole wheat cracker recipe.  They loosely resemble Wheat
Thins.  I used to make these almost every day at a restaurant.  A pain
really, but the customers loved the touch with their pates.

Whole Wheat Crackers
(adapted from The Pantry Gourmet)

1 3/4 cups whole wheat flour
1/4 cup unbleached white flour
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3/4 cup butter
3/8 to 1/2 cup ice water

Combine the flours, cayenne and mustard in mixing bowl.  Cut in the butter
until the mixture resembles coarse crumbs.  With a fork stir in ice water
until the mixture barely holds together.  Do not add too much water or the
crackers will be tough.

Place the dough in a plastic bag, and knead a few times until the dough
holds together.  Chill for half and hour or overnight (set out about an
hour before rolling if chilled overnight).

Preheat the over to 350 degrees.  Divide the dough into quarters, and roll
it out, a section at a time, on a lightly floured surface.  Try to roll the
dough as thin as possible.  Cut into 1 1/2 inch squares (a small straight
edge pizza cutter works well).  Set aside any scraps to reroll later.
Place the squares on a baking sheet (prick with fork to avoid bubbling).

Bake for about 10 minutes, or until they are lightly browned.  Watch them
clocely because the crackers burn quickly.  Cool on racks.  Store in
covered tins, where the crackers will stay fresh for a week.

Makes about 100+ (more with practice) crackers

Variation:  Sesame Seed Crackers.  Add 3/4 cup roasted sesame seeds to the
dough.  Lightly brush crackers with sesame oil before baking.

-----------------------------------

From: cplma@marlin.jcu.edu.au (Lynn Alford)
Subject: Whole Wheat Cracker recipe
Date: 20 Apr 91 06:31:32 GMT

Taken from the cookbook _Bread Winners, Too_ ed. Mel London.  Published
by Rodale Press

Whole Wheat Crackers

2 c whole wheat flour        3 T honey
2 t baking powder            1 t baking soda
1/2 t cream of tartar        1/2 t salt
1/2 c butter                 3/4 c buttermilk

In large bowl, mix the flour, honey, baking powder, soda, tartar and
salt.  Cut in the butter with a pastry blender or with two knives until
the mixture resembles coarse crumbs.  Add buttermilk and stir with fork
lightly.  Dough should just be following the fork.

Turn out onto floured surface, roll out to 1/16 inch thickness and cut
into shapes (with biscuit cutter or use knife to make square ones.)
Place on ungreased baking sheet, prick with fork and bake at 350 F for
12 to 15 minutes.

Sourdough Dill crackers

2 c whole wheat flour          1 t salt
1 t dillweed (dried)           1/2 c butter
1 c sourdough starter

Mix the flour, salt and dill together in large bowl.  Cut in the butter
with a pastry blender until mixture resembles coarse cornmeal.  Stir in
sourdough.  This dough should be firm enough to hold together.

Turn out onto floured surface and roll out to 1/8 inch thickness.  Cut
into shapes and place on lightly oiled baking sheets.  Prick with fork
and bake at 375 for 10 to 15 minutes (when light brown in colour.)


Tomorrow Honey Graham Crackers and Buckwheat Crackers from the same
source.

Lynn
-- 
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Disclaimer; there has been no opinion in this post.  If you read
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Newsgroups: rec.food.recipes