Healthier Wheat Thins You Can Make In An Hour

I am incredibly impressed with how fast and easy this sourdough wheat thin is to make.  Whole wheat is not one of my favorite flours, but since it is better for you than bleached white flour I am looking for good whole wheat recipes.  Feel free to point me in the direction of any good whole wheat recipes that you know of please! I'm am desperately in need of them as my tooth is way sweeter than what most "WW" recipes have to offer.  But this little cracker...with it's teeny touch of honey, sachet of olive oil and quick swoosh of sea salt heightens my whole wheat appreciation to a very suitable level!
 So, here's how to make them: 

Preheat oven to 350°.

  1. COMBINE in your stand mixing bowl the Sourdough Starter, the room temperature Butter, and Honey.  If you do not have a stand mixer, just use a regular bowl and mixer. It's all good.
  2. In a separate small bowl mix the Salt and Soda with a few tablespoons of the WW Flour, then mix in the remaining cup of flour.  The salt and soda incorporates more evenly if you mix it into a smaller portion of flour then dump in the rest.  I'm not sure why, just does. 
  3. Slowly start combing the flour mixture into the wet mixture about ¼ cup at a time.  The dough should be very pliable, not sticky, but not totally dry.  If your dough is still a bit sticky go ahead and add more flour by the tablespoon until it is a very soft dough but not stiff. 
  4. Once mixed let the dough rest for about 10 minutes. You can tear your parchment for your baking sheets and prepare your rolling surface while your dough is napping. 
  5. Divide dough into thirds. 
  6. Liberally dust rolling surface and rolling pin with flour.
  7. Roll out dough balls one at a time to very thin.  I didn't actually measure how thin I rolled mine, but I would guess about an eighth inch. 
  8. I use my pizza cutter to roll cut the dough into crackers about 1" square.  It's fun! 
  9. Each cracker needs a couple holes poked into them so they will bake cracker style, not puff pastry style.  I have a back of skewers on hand for grilling that work perfectly. Use the blunt end.
  10. Move crackers from rolling area to the baking sheet with a spatula. 
  11. Spray Olive Oil (or brush it, but spraying is a lot easier and faster) over the top of crackers.
  12. Salt them as you desire.  I don't put a huge amount as I think sea salt goes a long way, but enough to have a nice bite of salt in each cracker. 
  13. Bake for 10 minutes. Flip the baking sheet around in the oven. Bake another 10 minutes.  Watch your crackers closely to make sure they are browning up nicely without over browning. As I said in the JSYK tips above, a bit brown is better than not brown enough, but as we all know, brown and burnt are not the same. 
ENJOY your Homemade Sourdough Wheat Thins!  If you need me, I'll be at the post office shipping Keebler Elf a large supply of tissues.  He's going to need them when he finds out that we know how simple cracker baking can be!  

Flip more flour, Y'all!

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