Rosemary Parmesan 100% Whole Wheat Crackers

wheat-crackers
I rarely use whole wheat flour exclusively in my recipes because, well, I love the taste and baking characteristics of white flour. Crackers are an exception. They don’t need to rise and you can pack a lot of flavors alongside wheat. Here’s my favorite cracker recipe which is simply a version of the basic cracker recipe I posted on earlier.

    Ingredients

  • 2 cups whole wheat flour (white whole wheat, traditional, pastry, or any combination)
  • 1 tsp baking powder
  • 2 tbsp freshly grated parmesan
  • 1 to 2 tsp dried rosemary, crumbled
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • coarse sea salt to taste

Follow directions in basic cracker recipe, sprinkling sea salt to rolled out dough and gently pressing down with a rolling pin or by hand.

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