Get the Recipe
When I was flipping through King Arthur Flour's Whole Grain Baking book, I knew I wanted to try at least one recipe that wasn't a typical loaf.
These whole wheat crackers looked like they had a nice balance of wheat, sweet, and salty, and the result was even better than I expected. The recipe calls for no yeast, so they're quick to make—no need to wait for rising.
What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own.
What Didn't: This makes a fairly small bowl of crackers. There are a lot of crackers in that small bowl, but they're very thin and light, so it's not a lot of cracker volume. ff you're making them for a party, you might want to double or triple the recipe.
Suggested Tweaks: I didn't think these needed any additional salt on top, but next time I might add sesame seeds or flax seeds for both flavor and accent color.
As always with our Knead the Book feature, we have five (5) copies of Whole Grain Baking to give away this week. Enter the contest here.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.