Homemade crackers are well-loved in our home – rustic, flavorful and tender, they’ve become a favorite of both visiting children and adults. While preparing homemade crackers doesn’t require too much time or kitchen know-how (even a novice can master the slow techniques of mixing, kneading and rolling), the results are simply lovely – a reminder of a time gone-by when everything served at the supper table was made with love, and always from scratch.
In our version of homemade crackers, we rely on whole grain flour for its rich and earthy flavor and nutritive value. First whole grain flour is combined with fresh yogurt, and allowed to rest overnight which fulfills the dual purpose of not only improve the tenderness of the grain, but also improving its nutrient profile. All whole grains contain antinutrients – naturally present substances like food phytates which keep the grain from sprouting until conditions for the plants growth are optimal, but also bind up with minerals in our digestive tracts, preventing their full absorption. Fortunately, the traditional methods of soaking, sprouting or souring grains prior to preparing breads, cakes, muffins and even homemade crackers not only improves the bioavailability of minerals, but also improves their digestibility and flavor.
In this recipe for homemade crackers, we use whole, full-fat yogurt to soak the flour before combining the dough with good quality grass-fed butter, which creates a flaky texture and crumb. Season the crackers with coarse sea salt, dried chives or dill, or leave them plain, anyway you make them is worth your time and effort.
homemade yogurt & spelt crackers
Ingredients
- 3 cups whole grain spelt flour buy spelt flour here
- 1 teaspoon unrefined sea salt I use this one
- 1 cup full-fat yogurt try making raw milk yogurt
- 1/2 cup butter plus 2 tablespoons melted butter (I recommend this brand)
Instructions
- Stir three cups whole grain spelt flour and one teaspoon unrefined sea salt with one cup full fat yogurt in the bowl of a stand mixer equipped with a dough hook. Continue to process until the dough forms a smooth ball.
- Place the dough in a mixing bowl and cover it with a tea cloth. Leave the dough to rest at room temperature overnight and up to twenty-four hours.
- Once the dough has rested overnight or up to a full day, preheat the oven to 450 degrees Fahrenheit.
- Knead one-half cup softened butter into the dough, then divide the it into four separate balls to make rolling it more manageable.
- Flour your working surface and your rolling pin, place one ball of dough into the center of your work surface and roll it to 1/8-inch. Cut the dough into rounds with a biscuit cutter, or into triangles or squares with a pizza cutter or sharp knife.
- Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake in an oven preheated to 450 degrees Fahrenheit until brown and crispy, about six or seven minutes.
Would this recipe work with whole grain wheat or all purpose white flour?
You could try and let us know how it works out.
Can this dough be frozen?
I haven’t tried that, but you could give it a go and let us know how it does.
This recipe seems quite adaptable. I use the King Arthur master weight chart (http://www.kingarthurflour.com/recipe/master-weight-chart.html) for a starting measurement for different flours and adjust accordingly for subsequent batches. In the future, I’ll be trying out other fermented milk options and flour and seasoning combinations. I can hardly wait! Thanks for such a fabulous template, Ms. Jenny!