Homemade crackers are well-oved 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.