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.