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     Title: Graham Crackers
Categories: Breads, Snacks
     Yield: 24 Crackers

    1 c  Whole wheat flour
         - (113 g) -OR-
    1 c  Whole wheat pastry flour
         - (96 g) *
    1 c  Unbleached A-P flour (120 g)
  1/4 c  Granulated sugar (50 g)
  1/2 ts Table salt
    1 ts Cinnamon
    1 ts Baking powder
    1 lg Egg
  1/4 c  Vegetable oil (50 g)
  1/4 c  Honey (85 g)
    2 tb Milk (28 g);
         - up to 3 tb (43 g)
         Additional milk; for glaze
         Cinnamon sugar; for topping
         - (optional)

 * Also known as graham flour.

 Combine the whole wheat flour, all-purpose flour, sugar, salt,
 cinnamon, and baking powder in a medium-sized bowl.

 In a separate bowl, whisk the egg with the oil, honey, and 2 tb
 milk. Stir this egg mixture into the dry ingredients until you have
 a fairly stiff dough, adding more milk if necessary. Knead the
 dough gently until smooth.

 Wrap the dough and chill it until firm, about 1 hour or longer, if
 it's more convenient.

 Set the oven @ 300°F/150°C.

 Divide the dough in half and, working with one piece at a time,
 roll the dough out about 1/16" thick onto a piece of parchment
 paper.

 Transfer the rolled-out dough on the parchment paper to a baking
 sheet. Repeat with the second piece of dough.

 Brush both pieces of dough with milk then sprinkle with the
 cinnamon sugar.

 Bake the sheets of dough for 10 minutes, rotating the pans after
 5 minutes.

 Remove pans from the oven, and use a rolling pizza wheel or sharp
 knife to cut the sheets of dough into 3x2" rectangles; don't
 separate them, just cut them.

 Return the cut crackers to the oven, and continue to bake for 18 to
 20 minutes.

 Turn off the oven, and open the oven door wide for 5 minutes. After
 the majority of the oven's heat has dissipated, shut the oven door,
 and let it cool down for 20 minutes with the crackers inside; this
 will help them become as crisp as possible.

 Remove the crackers from the oven, transfer them to a cooling rack,
 and cool completely.

 Store the crackers, well-wrapped, at room temperature for up to a
 week; freeze for longer storage.

 Tips:

 In testing and re-testing these crackers, we found that the thin,
 1/16" roll-out was essential to getting them perfectly crisp.
 Rolling the dough out on parchment paper is especially helpful for
 this reason.

 Do you know why graham crackers are called graham crackers?
 Sylvester Graham, a minister who lived and preached in the first
 half of the 19th century, carried on a dietary crusade in favor of
 whole wheat flour, arguing that to separate the bran from the rest
 of the wheat berry was against the will of God. Thus whole wheat
 flour, or graham flour--flour milled from the whole wheat berry,
 rather than just the endosperm. And thus graham crackers--sweet,
 crisp crackers made from whole wheat flour.

 Recipe FROM: https://www.kingarthurbaking.com/

 Uncle Dirty Dave's Archives

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