Some quick tips when making crackers:
*Do not overmix the dough - the longer you mix, the tougher the dough (because of increased gluten development).
*Roll them evenly and thin (less than 1/8 inch) by using generous amounts of whole grain "dusting flour." Thick crackers have their place (think of graham crackers, the granddaddy of whole-grain crackers in America, invented by Sylvester Graham), but thinly rolled crackers bake faster and have more uses, such as with cheeses, dips and as chiplike snacks.
*These crackers can be garnished to be either sweet or salty/savory. For sweet, make a wash using equal parts water and honey or agave syrup (a natural sweetener derived from the same plant used to make tequila). For savory, use an egg wash, either whole or just the egg white, diluted with an equal amount of water. In either case, brush the rolled-out dough with the wash and garnish with either sesame or poppy seeds or sprinkle with your favorite seasoning salt.
Peter Reinhart wrote this article for the Los Angeles Times.
Thin Wheat Crackers
Makes about 4 dozen crackers
3/4 teaspoon sea salt (or 1 teaspoon kosher salt)
1 1/2 cups whole-wheat flour, plus extra as needed
1/2 cup whole or low-fat milk (you can also substitute soy or rice milk as well as buttermilk)
2 tablespoons honey or agave syrup (you also can use brown or white sugar)
1/3 cup vegetable oil (canola, corn, soy, peanut, etc.)
1 egg
coarse sea salt for garnish
In a mixing bowl, mix the salt with the flour. In a separate bowl, combine the milk, honey (or agave) and oil. Pour this into the flour mixture and stir with a large spoon until the dough forms a ball and all the flour is absorbed. The dough will be very soft.
Knead the dough for a few minutes on a well-floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple but not sticky, like modeling clay.
Heat the oven to just below 300 degrees. Line 3 baking pans with baking parchment or a silicone baking pad. Divide dough into 3 pieces and form each into a ball. Set 2 of the dough balls aside and roll out the third. Dust the counter with flour and also the top of dough, pressing with your hand to flatten it.
