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- Chuck looked high and low for this one.
- 1 cup (225 ml) whole-wheat flour
- 1/2 cup (125 ml) cake flour
- 1 package dry yeast
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) baking soda
- 1/4 tsp (1 ml) cream of tartar
- 2/3 cup (150 ml) warm water (105 to 110 degrees)
- 2 tbs (30 ml) solid shortening
- 1/2 cup (125 ml) firmly packed brown sugar
- Combine the flours.
- Mix 1 cup (225 ml) of combined flour with the dry ingredients.
- Combine the water, sugar and shortening.
- Stir to blend.
- Pour into the dry ingredients, stirring vigorously to blend.
- Add the remaining flour to make a workable dough.
- If sticky, add liberal sprinkles of flour.
- Knead until soft and elastic, add flour if necessary to firm up the dough.
- Knead about 4 minutes.
- Place dough in a buttered bowl, cover with plastic.
- Refrigerate over night.
- Preheat oven to 425 degrees (225 C.).
- Roll dough into a rectangle no more than 1/8 inch thick.
- Fold from the short end, brushing off excess flour, to make 3 layers.
- Roll again to 1/8 inch thickness or less.
- Prick with a fork.
- Cut into squares.
- Place on a lightly greased cookie sheet.
- Bake 10 to 20 minutes, making sure crackers on the outer edge of the cookie sheet are not getting too brown.
- If they are, shuffle them --- out to in.
- For regular crackers use unbleached white flour instead of whole-wheat.
It was Reverand Graham in the 1800s, a health food fanatic who thought it was wrong to mill white flour. Whole-wheat flour began to be called Graham flour, Reverand Graham was the inspiration.
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