This recipe is adapted from the Bread Baker's Apprentice.
- 1.5 cups whole wheat flour (see note)
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1 tablespoon honey
- 1 tablespoon canola or olive oil
- 1/3 to 1/2 cup room temperature water
- Stir the flour, salt yeast, honey and oil together.
- While continuing to stir, slowly add the water into the dry ingredients. Stir until the dough gathers into a ball. The recipe says you may not need the entire half cup of water. I used the entire 1/2 cup -- since I am in such a dry cold climate.
- Lightly flour the counter top and knead the dough for 10 minutes. You will know the dough is ready when it stretches thin without breaking.
- Spray a bowl with oil and swirl the dough to coat with oil. Cover the bowl with plastic wrap and let rise for 90 minutes -- the dough should double in size.
- Preheat the oven to 350 degrees F.
- Lightly oil the counter top. Place dough on the oiled surface and sprinkle with flour. Roll the dough out until its paper thin. It should be at least 12" x 15".
- Place dough on a parchment lined baking sheet.
- Mist the dough with water. Sprinkle any spices you would like onto the dough. I used paprika, caraway seeds, cumin seeds, sesame seeds, poppy seeds, salt and pepper.
- If you would like pre-cut crackers, use a pizza cutter and cut the desired shapes - the crackers will break even once removed from the oven.
- Bake the crackers for 15-20 minutes, when the crackers are evenly browned.