100 Things #16 :: I Make Our Soup Crackers
100 Things #16) I Make Our Soup Crackers
We eat a lot of soup around here, especially in the colder months. It’s a filling meal that warms us up in those cold Montana winters. Jeff is a big cracker fan, he’s as likely to munch on them as a snack as he is to pile them on top of his soup. I like crackers but don’t miss them if they’re not around.
Wanting to get us off of pre-packaged and over processed foods and inspired by a recipe on a bag of Bob’s Red Mill rye flour (in the days before grinding our own), I decided to try my hand at making crackers. We’ve never gone back to the store variety. It took a little while to get the thickness, rather thinness, just right, but every batch was and continues to be yummy to eat.
Oooh! I’d love your recipe! I can’t eat wheat, but my husband does and goes through packaged snacks like crazy.
Ditto on sharing the recipe. I’m not familiar with that label in Texas but I would love to give it a try. (Maybe I could order the rye flour from Wheat Montana, think?)
Here’s the original recipe:
1/2 C unbleached flour
1/4 C rye flour
1/4 C whole wheat flour
1 Tablespoon sugar
1 teaspoon baking powder
4 Tablespoons butter
3-4 Tablespoons milk
Preheat oven to 400 degrees. Mix together the dry ingredients. Cut in the butter until it’s fine (use pastry blender or fork). Stir in milk a little at a time until it forms a stiff dough. Roll dough out very thin and cut into desired shapes. Place crackers onto ungreased cookie sheet. Prick each cracker with a fork. Bake 5-6 minutes until lightly browned, if you roll the dough out thick it will take longer to cook. Cool on rack.
Since I first started making it, I’ve played with it alot. Mix and match flours based on what you have on hand. I know I’ve used combinations that include barley flour, buckwheat flour, even graham flour…
Kathie, I’m glad to see the recipe posted here. I’m vegan, but this looks as if it would be simple to modify. I’ve made homemade crackers, but it’s been years. Mostly, we just do without. However, my daughter bought some packaged crackers yesterday and now I’m thinking it would be nice to have them around more often, but without the packaging and “junk” ingredients. Thanks for the inspiration!
It looks like everyone has had the same idea to ask for the recipe. I was getting ready to ask too.
We’re going away right after school is out on a trip but when I get back, I may give these a try.
Thanks for posting the recipe.
Thanks for posting the recipe Kathie, will try that this w/end, we love crackers but health doesn’t like the salt and other additives of the shop brought variety!
Blessings:)
Yum! I’ve been looking for a really great cracker recipe. These look awesome.