Homemade Wheat Thin Crackers (soaked)

I am still playing around with cracker recipes! I have never eaten so many crackers in my life. But we all know that I am an absolute cheese-oholic. And what better to place under my cheese, then a nice crispy cracker. Why bother making them yourself you ask? This is the ingredient list from a regular box of plain Wheat Thins:

  • Enriched Whole Wheat Flour- enriched because they strip and extrude the grain at extremely high temperature and pressure, killing every vitamin and mineral naturally found in wheat. So synthetic  vitamins are added back in to try and fool you. I personally doubt that we absorb much, if any, of these synthetic vitamins.
  • Soybean Oil- from GMO soybeans. Don’t even get me started
  • Cornstarch-from GMO corn
  • Malt Syrup-sweetener made from GMO corn
  • Sugar- made from GMO sugar beets
  • BHT- added to the packaging to “preserve freshness” This is a fancy way of saying, “you are eating a rancid food and we added a deodorizer to the box so it doesn’t stink when you open it.

Sound appetizing? These crackers are really very easy to make. And the soaking step is ridiculously simple. I hate to shop, so for me this is actually a much easier option than going to a store and buying a box of premade crackers. Ha!

Homemade Wheat Thin Crackers (soaked)

1 1/4 cup organic wheat flour (freshly ground if you can)

1/4 cup water + 2Tbsp

4 Tbsp butter (unsalted)

1 1/2 Tbsp sugar

1/4 tsp paprika

1/4 tsp vanilla

1/2 tsp salt (plus more for salting before baking)

  • Combine flour, sugar, salt, and paprika.
  • Cut in the butter. I used a food processor, but you don’t have to.
  • Add water and stir to combine.

Wrap dough tightly in plastic wrap and place in a very warm location. Mine took a nice long nap over night on top of the fridge. The ideal temperature would be between 110 and 130 degrees. Maybe the oven with the pilot light? And ideas? Between baking and letting it sit out for 8-24 hours you are breaking down a very large portion of the phytic acid and pre-digesting the gluten. I also like soaking because it breaks your recipes up into two seperate days, which to me feels like less work for some reason….If you don’t care about soaking, then carry on with the baking right now!

Flour your counter top and roll out the dough. You want the crackers to be very thin, so they will be crispy. Transfer the dough to a cookie sheet lined with parchment paper. Score the crackers deeply with a sharp knife. I make mine exactly the size of my mouth 🙂 Sprinkle with a small amount of extra salt. I over did it the first time and they were too salty, so beware.

Bake in a 400 degree oven for 5-10 minutes. Check them after 5 and remove the crackers that are smaller or thinner and are browning too fast. You’ll know the ones….cool. break. eat.

For the sake of the experiment I actually “borrowed” some wheat thins from a co-worker and brang them home. I ate a real wheat thin and a homemade wheat thin and they tasted EXACTLY THE SAME. I made Rob test them both with his eyes closed and he couldn’t tell the difference. Success!

For the absolute best nutritional value, grind your flour fresh. I have not squeezed the grain mill into my budget yet, but I am almost there. I can’t wait!

P.S If you have a Kitchen Aid Mixer, you can buy a very inexpensive attachment for it that will grind fresh grain! I wish I had one…..but I am still using a good old fashioned wooden spoon 🙂

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