Graham Crackers (without soy)

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Graham Crackers (without soy)

Recipe Information
Source: Chuck looked high and low for this one. Ingredients 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 Preparation 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. Comments HISTORY: 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.

Recipe Information

Source:: Chuck looked high and low for this one.

Ingredients

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

Preparation

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.

Comments

HISTORY: 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.