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Deliciously Organic: Whole Wheat Graham Crackers

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Thursday, August 12, 2010

Whole Wheat Graham Crackers

Today's post is short and sweet - homemade whole wheat graham crackers. The dough is easy to work with and the flavor of the crackers is beyond anything you can find at the store. Come back tomorrow when I'll share with you my recipe for strawberry cheesecake icebox pie using these crackers for the crust.

Whole Wheat Graham Crackers
The original recipe (by Alton Brown) uses metric measurements, but for those of you without a scale I measured everything out in cups.
Adapted from The Food Network

8 3/8 ounces (1 1/2 cups plus 1 teaspoon) graham flour
1 7/8 ounces (1/4 cup plus 3 tablespoons) whole wheat flour
3 ounces (5 tablespoons) organic whole cane sugar or Sucanat
2 teaspoons maple syrup
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt
1/8 teaspoon ground cinnamon
3 ounces (just shy of 6 tablespoons) cold unsalted butter, cut into 1/4-inch cubes
2 1/4 ounces (4 tablespoons plus 2 teaspoons) molasses
1 1/2 ounces (3 tablespoons plus 2 teaspoons) whole milk
1/2 teaspoon vanilla extract

Place graham flour, whole wheat flour, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball, about 1 minute. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a large piece of unbleached parchment paper and top with a second sheet of parchment paper. Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Remove the top sheet of parchment paper and cut the dough, using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.



Blogger Maria said...

I love homemade graham crackers, so much better than store bought!

August 12, 2010 at 9:57 AM  
Anonymous MamaBearJD@theonewithallthekids said...

Thank you! I have the graham flour on hand and have not been able to find a recipe I was too excited about. Perfect timing for lunchboxes!

(also, I'd love to see you tackle Nilla wafers next!)

August 12, 2010 at 11:47 AM  
Anonymous marla {family fresh cooking} said...

Oh. I'll be back for sure to check out that cheesecake ice box pie. These homemade graham crackers look amazing! xo

August 12, 2010 at 12:21 PM  
Anonymous heather said...

ah, one of my favorite things to bake. while i'm not vegan i've always had great success with this recipe: definitely have to give yours a try though!



August 12, 2010 at 12:26 PM  
Anonymous allison [a for aubergine] said...

I want to dunk those in right NOW. xxoo

August 12, 2010 at 12:35 PM  
Blogger Jane said...

These look very tasty, and your photographs are simply beautiful. Really lovely blog you have here!

August 12, 2010 at 5:59 PM  
Blogger Easy peasy organic said...

Yum. I have never ever had homemade graham crackers ... looks like I've been missing out! Lovely pics too, love the 'wrapped up' crackers :)

August 13, 2010 at 2:31 AM  
Anonymous Cooking in Mexico said...

Your photos are gorgeous and inspiring as usual.

I wish I could get organic whole wheat flour in Mexico, but it is not available. So many organic foods are now available here, but home baking is not a strong Mexican tradition, so I don't know if I will ever see it. I'm just glad to be able to buy whole wheat flour, non-organic.

Keep up your good organic cooking and blogging. It inspires many.


August 13, 2010 at 5:40 AM  
Anonymous Erika said...

YUM! I just recently discovered your site, and look forward to perusing the recipes. I am slowly making the switch to organic ingredients, and your site has been quite helpful.
These graham crackers look delicious.

August 13, 2010 at 8:23 AM  
Blogger Lisa said...

you rock- thanks for converting it for those of us who bake using cups & tablespoons, not scales :)

August 13, 2010 at 9:45 AM  
Blogger Lori said...

Oh can't wait to try these! I've been wanting to make my own graham crackers, but have been having a difficult time finding graham flour around here. I may need to bite the bullet and just order it online. These a beautiful!

August 13, 2010 at 12:46 PM  
Blogger Deliciously Organic said...

Cooking In Mexico: Thank you for your kind words. I'm so glad you find the blog helpful! I love reading your comments!

August 13, 2010 at 2:00 PM  
Blogger Deliciously Organic said...

MamaBearJD: That's a great suggestion. I'll start working on the nilla wafers!

August 13, 2010 at 2:01 PM  
Blogger The Urban Baker said...

thank you, thank you, thank you for posting these! i have been thinking about them! they look delicious and your photos are good enough to eat!!! i had fun with you and the girls the other day!!!

August 13, 2010 at 8:51 PM  
Anonymous Jennifer said...

I can't wait to try these! Thank you so much.

August 14, 2010 at 7:05 PM  
Anonymous Kare said...

I've been wanting to try making my own graham crackers for awhile... thanks for this! They look phenomenal.

August 15, 2010 at 11:25 PM  
Blogger Elizabeth said...

C - looking forward to trying these. We've been enjoying your garlic noodles frequently. Hope you, P, and the girls are doing well!

August 16, 2010 at 7:28 PM  

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