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Whole Wheat Graham Crackers

by Deliciously Organic on August 12, 2010

Today’s post is short and sweet – homemade whole wheat graham crackers. The dough is easy to work with and the flavor of the crackers is beyond anything you can find at the store. Come back tomorrow when I’ll share with you my recipe for strawberry cheesecake icebox pie using these crackers for the crust.

 

Whole Wheat Graham Crackers

Whole Wheat Graham Crackers

The original recipe (by Alton Brown) uses metric measurements, but for those of you without a scale I measured everything out in cups.


Adapted from The Food Network.

Ingredients

  • 8 3/8 ounces (1 1/2 cups plus 1 teaspoon) graham flour
  • 1 7/8 ounces (1/4 cup plus 3 tablespoons) whole wheat flour

  • 3 ounces (5 tablespoons) organic whole cane sugar or sucanat
  • 2 teaspoons maple syrup

  • 3/4 teaspoon aluminum-free baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coarse sea salt

  • 1/8 teaspoon ground cinnamon

  • 3 ounces (just shy of 6 tablespoons) cold unsalted butter, cut into 1/4-inch cubes

  • 2 1/4 ounces (4 tablespoons plus 2 teaspoons) molasses

  • 1 1/2 ounces (3 tablespoons plus 2 teaspoons) whole milk

  • 1/2 teaspoon vanilla extract

Instructions

Place graham flour, whole wheat flour, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball, about 1 minute. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a large piece of unbleached parchment paper and top with a second sheet of parchment paper. Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Remove the top sheet of parchment paper and cut the dough, using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.

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{ 22 comments… read them below or add one }

Maria August 12, 2010 at 4:57 pm

I love homemade graham crackers, so much better than store bought!

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MamaBearJD@theonewithallthekids August 12, 2010 at 6:47 pm

Thank you! I have the graham flour on hand and have not been able to find a recipe I was too excited about. Perfect timing for lunchboxes!(also, I'd love to see you tackle Nilla wafers next!)

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marla {family fresh cooking} August 12, 2010 at 7:21 pm

Oh. I'll be back for sure to check out that cheesecake ice box pie. These homemade graham crackers look amazing! xo

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heather August 12, 2010 at 7:26 pm

ah, one of my favorite things to bake. while i'm not vegan i've always had great success with this recipe: http://vegancupcakes.wordpress.com/2007/07/04/graham-crackers/. definitely have to give yours a try though!cheers,*heather*

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allison [a for aubergine] August 12, 2010 at 7:35 pm

I want to dunk those in milk…like right NOW. xxoo

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Jane August 13, 2010 at 12:59 am

These look very tasty, and your photographs are simply beautiful. Really lovely blog you have here!

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Amanda @ easypeasyorganic August 13, 2010 at 9:31 am

Yum. I have never ever had homemade graham crackers … looks like I've been missing out! Lovely pics too, love the 'wrapped up' crackers :)

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Cooking in Mexico August 13, 2010 at 12:40 pm

Your photos are gorgeous and inspiring as usual. I wish I could get organic whole wheat flour in Mexico, but it is not available. So many organic foods are now available here, but home baking is not a strong Mexican tradition, so I don't know if I will ever see it. I'm just glad to be able to buy whole wheat flour, non-organic.Keep up your good organic cooking and blogging. It inspires many.Kathleen

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Erika August 13, 2010 at 3:23 pm

YUM! I just recently discovered your site, and look forward to perusing the recipes. I am slowly making the switch to organic ingredients, and your site has been quite helpful.These graham crackers look delicious.

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Lisa August 13, 2010 at 4:45 pm

you rock- thanks for converting it for those of us who bake using cups & tablespoons, not scales :)

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Lori August 13, 2010 at 7:46 pm

Oh can't wait to try these! I've been wanting to make my own graham crackers, but have been having a difficult time finding graham flour around here. I may need to bite the bullet and just order it online. These a beautiful!

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Deliciously Organic August 13, 2010 at 9:00 pm

Cooking In Mexico: Thank you for your kind words. I'm so glad you find the blog helpful! I love reading your comments!

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Deliciously Organic August 13, 2010 at 9:01 pm

MamaBearJD: That's a great suggestion. I'll start working on the nilla wafers!

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The Urban Baker August 14, 2010 at 3:51 am

thank you, thank you, thank you for posting these! i have been thinking about them! they look delicious and your photos are good enough to eat!!! i had fun with you and the girls the other day!!!

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Jennifer August 15, 2010 at 2:05 am

I can't wait to try these! Thank you so much.

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Kare August 16, 2010 at 6:25 am

I've been wanting to try making my own graham crackers for awhile… thanks for this! They look phenomenal.

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Elizabeth August 17, 2010 at 2:28 am

C – looking forward to trying these. We've been enjoying your garlic noodles frequently. Hope you, P, and the girls are doing well!

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Lori January 2, 2011 at 3:29 pm

Delicious. They look so good. I have been looking for a good graham cracker recipe. These are a winner.

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April May 25, 2011 at 3:35 pm

I just made these today and they are incredible! I haven’t bough the store brand in years but instead have been buying the ones at Trader Joe’s. They are very similar in taste to these but of course homemade is far superior! Thanks for the great recipe.

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Rachel McInnis October 29, 2011 at 3:34 pm

Is Graham flour the same as whole wheat pastry flour? Thanks!
Rachel

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Deliciously Organic November 9, 2011 at 5:03 pm

You can use whole wheat flour (not pastry) in place of the graham flour.

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Ume2011 December 20, 2011 at 9:36 am

Great post, Carrie! Love the recipe, and these might even be better than the New Morning organic graham crackers I usually go for.

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