Homemade Graham Crackers
Adapted from an Alton Brown recipe
This being my first to making graham crackers, I thought I would stick to a recipe from someone who always has good recipes. Graham flour is actually whole wheat flour that has had the bran and germ removed, each part is ground separately, and then add back together to complete the flour. I think of it like deconstructed wheat flour. Supposedly, if you cannot find graham flour your can make your own. See below.
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: About 24 2-inch square crackers
8 3/8 ounce graham flour (about 1 ¾ cups)
1 7/8 ounce all purpose flour (about ¼ cup)
3 ounces dark brown sugar (almost 1/2 cup, packed)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or sea salt
1/8 teaspoon ground cinnamon
3 ounce unslated butter, cut into ¼ inch cubes, chilled
2 ¼ ounces molasses (3-4 tablespoons)
1 ½ ounces milk
½ teaspoon vanilla extract
Food processor or mixer with a paddle attachement is helpful; or a pastry blender if mixing by hand
In the bowl of a food processor add the 8 3/8 ounces of graham flour, 1 7/8 ounces of all purpose flour, 3 ounces of dark brown sugar, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, and 1/8 teaspoon ground cinnamon. Pulse a number of times to combine the dry ingredients.
Scatter the ¼-inch butter cubes in the flour mixture. Pulse the processor until the texture looks like cornmeal.
Now add in the 2 ¼ ounces molasses, 1 ½ ounces milk, and ½ teaspoon vanilla. Run the processor until a ball of dough forms. This should only take 1-2 minutes.
Flatten the dough ball into a disc, wrap tightly in plastic wrap, and chill for about 30 minutes in the refrigerator.
Preheat the oven to 350 degree Fahrenheit while the dough is chilling.
After 30 minutes unwrap the dough and place it on a large piece of parchment paper, large enough to fit on a half sheet pan. Place another large piece of parchment paper on top of the dough. Roll the dough out until it is about 1/8-inch thick.
Slide the parchment paper with the dough onto a half sheet pan. Remove the top piece of parchment paper.
Cut the dough into 2-inch square pieces making vertical and horizontal cuts. Trim away any excess dough if you wish, or you can bake it but it may get a bit more done at the edges. If you trim the excess you can use it to make a different shaped cracker if you wish. Poke holes on the top of the dough using a fork.
Bake in a 350 degree preheated oven for about 25 minutes. Set the sheet pan with the graham crackers on a cooling rack and allow the crackers to cool. Once cool break the cookies apart and store in an airtight container for up to 2 weeks.
84 g (about 2/3 cup) white flour
15 g (slightly less than 1/3 cup) wheat bran
2 ½ g (1 ½ teaspoons) wheat germ
I would combine this in a food processor and pulse several times, since what bran and wheat germ are coarser than flour. Please note, I have not tried this graham flour recipe. You can also order graham flour from online stores if you cannot find it in a specialty store.