Soaked grain wholemeal crackers

Jun 08 2012 0 Comments Tags: crackers, Nourishing Traditions, real food, snacks

Apart from bread, the other item that I feel guilty buying from the supermarket is crackers.  We go through an awful lot of crackers as we enjoy cheese on crackers with various wurst, olives and dips.  So I decided to try the recipe for wholemeal crackers in Nourishing Traditions.  Because the flour is fermented for 12 hours before cooking, this allows the enzyme phytase to break down the phytic acid in the grain, it also allows microbes to begin to digest the nutrients so that they will be more available.

Basically all you do is mix the flour with some yoghurt and leave it out for about 12 hours.  You then mix in melted butter, roll out the dough and cook it in a cool oven.  I was supposed to add sesame seeds, but as I didn't have any, I threw in some grated cheese and a little salt.  I was worried that they would taste like yoghurt, but they don't at all, they are so tasty!  The recipe made a ridiculous amount, I felt like I was rolling out dough all evening!  It was beautiful dough to work with because it had been soaking through the day, it rolled out thinly very easily.  The containers below don't include the burnt ones we gave to the dogs and the ones we already sampled :)  We cooked them in the Weber BBQ as it was hot from cooking roast potatoes.

this crackers

the ingredients

production line....

so many crackers....
Do you make crackers?  Any tips?

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