Homemade Carr's-Style Whole Wheat Crackers

No ratings yet

Homemade Carr's-Style Whole Wheat Crackers

These thick crackers have a hearty flavor and crunch, thanks to the combination of whole wheat flour and toasted wheat germ. They're tender and buttery, too, with a touch of sweetness that makes them a perfect match for rich and savory accompaniments, like peanut butter or cheese.

Servings: crackers

Calories: 40kcal

Author: Stella Parks | Bravetart

Ingredients

5 ounces finely ground whole wheat flour about 1 cup plus 2 tablespoons; 141g, plus more for dusting
2 ½ ounces sugar about ⅓ cup; 70g
2 ounces toasted wheat germ about ⅓ cup; 55g
¼ teaspoon Diamond Crystal kosher salt 1g; for table salt, use about half as much by volume or the same weight
¼ teaspoon cream of tartar
¼ teaspoon baking powder
¼ teaspoon baking soda
3 ounces cold unsalted butter about 6 tablespoons; 85g, cut into ¼-inch cubes
3 ½ ounces cultured lowfat buttermilk or kefir, about ⅓ cup plus 2 tablespoons; 100g; see note

Instructions

Make the dough:

Adjust oven rack to lower-middle position and preheat to 350°F (180°C).
Combine whole wheat flour, sugar, wheat germ, salt, cream of tartar, baking powder, and baking soda in the bowl of a food processor and pulse to combine.
Add butter and process until the mix looks floury and fine, with no visible chunks of butter.
Add buttermilk and pulse only until the dough comes together in a ball.

Roll and cut the dough:

Transfer dough to a lightly floured surface and, using as much flour as needed along the way, roll until just shy of ¼ inch thick.
Dust off excess flour with a pastry brush and loosen dough from counter with an offset spatula.
Create steam vents with a fork, bamboo skewer, or docking tool.
Cut the dough into 2 ¼–inch rounds and transfer to parchment-lined half sheet pans.
Gather up scraps, knead, roll, dock, and cut as before.

Bake, serve, and store:

Bake crackers until firm to the touch and pale gold around the edges, about 25 minutes.
Cool directly on baking sheets and serve at room temperature (the crackers will not be crisp while warm).
Store leftovers in an airtight container up to 1 month at room temperature.

Notes

If buttermilk's hard to come by where you live, plain kefir works well, but avoid common buttermilk substitutions, like a combination of milk and lemon juice, which won't taste or behave the same way in this dough.

Nutrition