Hodgson Mill Whole Grain Baking by the bakers of Hodgson Mill

Author:the bakers of Hodgson Mill
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2007-07-14T16:00:00+00:00

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Each with: 22 Calories; 1g Fat (24.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 19mg Sodium.

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Homemade Whole Wheat Snack Crackers

When you want a really healthy snack cracker, make sure you include as many organic ingredients as possible in the recipe. Use a floured pastry cloth to roll the dough out very, very thin.

1½ cups (187.5 g) Hodgson Mill Organic Naturally White, Unbleached, All-Purpose Flour

½ cup (62.5 g) Hodgson Mill Organic Stone Ground Whole Grain Whole Wheat Graham Flour

½ cup (100 g) organic sugar

¼ teaspoon (1.5 g) salt

2 tablespoons (28 g) organic butter or margarine

⅔ cup (170 ml) 2 percent organic milk

FOR THE TOPPING:

Garlic or onion salt

Preheat oven to 325°F (170°C). Line baking sheet with parchment paper.

Combine flours, sugar, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Blend in milk with fork slowly, using only enough to form dough that will form a ball. Divide dough into 2 equal portions.

Transfer dough to floured surface or pastry cloth. Roll dough out to 1/16-inch (0.2-cm) thickness. If desired, lightly sprinkle surface with salt and gently roll over dough with rolling pin. Cut dough into 2-inch (5-cm) squares with knife or pizza wheel. Transfer to prepared baking sheet. Prick each cracker with tines of fork 2 or 3 times.

Bake 20 to 25 minutes, or until crackers are lightly browned. Cool on wire rack.

Yield: 36 crackers

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