Whole Wheat Crackers

This is the recipe for the little whole wheat crackers I served with our chicken salad last night. They are very easy to make and taste a lot like Wheat Thins.  Original Wheat Thins contain:

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN OIL, WHOLE GRAIN WHEAT FLOUR, SUGAR, DEFATTED WHEAT GERM, CORNSTARCH, MALT SYRUP (FROM BARLEY AND CORN), HIGH FRUCTOSE CORN SYRUP, SALT, MONOGLYCERIDES, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), VEGETABLE COLOR (ANNATTO EXTRACT, TURMERIC OLEORESIN), SOY LECITHIN. CONTAINS: WHEAT, SOY.

These homemade crackers contain:

  • 2 cups 100% whole wheat flour (I use King Arthur brand)
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 3/4 cup warm water
  • sea salt
  • 2 tbsp flax seeds, sesame seeds, or poppy seeds (optional)

Heat oven to 375 degrees. Combine the flour, honey, oil, and water into dough.  Don’t handle the dough too much as crackers will toughen the more you knead. Just bring it together as gently as possible. Roll very thin with a rolling pin or a pasta machine. Cut crackers out with a cookie cutter or cut into squares with a pizza cutter. Poke crackers with a fork to let out steam and sprinkle the tops with fine sea salt. Arrange close together on a baking sheet and bake for about 12 minutes until edges are just starting to brown. Don’t overbake. Remove them to a rack or paper towel to cool. These will keep a couple of weeks in an airtight container or ziptop bag.

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