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Wednesday, March 31, 2010

Wheat Thins

This recipe comes from  My kids love these crackers. They are so yummy and a great way to use food storage.
In a medium bowl, whisk together:

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
Mix together and add:

1/2 cup water
3 T. oil or melted butter

(*If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water. If you don't have Buttermilk, mix 1/2 tbs. of lemon juice or vinegar with 1/2 cup of milk and let sit for 5 minutes.)

Stir together to make a soft dough. It will be very soft and sticky.
You just want to mix dough enough that the flour is incorported.  Don’t over-mix or knead the dough. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.

After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner."

 “Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”  I prefer to just spray my rolling pin with cooking spray so the dough doesn't stick to it.
"This is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your pan to bake! But if you have just a pan to work with, smooth it out the best you can with your hands.”

“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”
Use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard so you don't  scratch your pan or damage your silpat.  Just lightly score so that you can break the crackers apart easily after they’re baked.”
“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt, Vanilla Cinnamon and sugar, or garlic supreme. Get creative and use whatever you have.

Bake at 350 for 14-15 minutes or until golden brown and crisp.  They may be slightly soft after first taking them out of the oven.  They will crisp up a little after cooling, if not stick them back in the oven until desired crispness.

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