On Line Cookbook

Graham Crackers (without soy)

Recipe Information
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.
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.