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.