These flat breads make marvelous crackers that are less work than smaller rolled and cut crackers. They are the perfect thing for satisfying a need for crunch and can substitute for tostada shells and even be used to make northwest nachos.
3 1/2 cups any combination of ground Bluebird Grain red winter wheat, Lentz Spelt or Emmer grains 2 tablespoons of fresh chopped rosemary 2 teaspoons sea salt 1 cup filtered water* 3 tablespoons of good quality olive oil
Mix the flours, salt and rosemary in the bowl of an electric mixer fitted with the hook attachment. Add the water and oil and knead the dough for about 2 minutes until the dough comes together. Turn off the machine and let the dough rest for 5 – 10 minutes to give the whole grain flour a chance to absorb the liquid and the gluten to develop. Turn the machine back on and knead for another 5 minutes (less time if using emmer or spelt), then check the consistency of the dough. It should be fairly stiff and smooth – not at all tacky or sticky. If it is add more flour in 1 tablespoon increments until you achieve a smooth and non-tacky dough. Cover the dough bowl with a plate and let it sit at room temperature for at least an hour or overnight.
When ready to make the crackers heat the oven with a pizza stone in it to 475 F. Divide the dough into 8 pieces, keeping the extra pieces covered until you are ready to work with them. Roll the dough out on a lightly floured Silpat as thinly as possible – trying to achieve a 10 or 12 ” circle with each piece. Shake some course sea salt or seeds on the cracker bread surface and push them in by rolling over the dough one last time.
Place the cracker bread onto a lightly floured pizza peel or lip less cookie sheet then deftly slide the cracker onto the pizza stone with a forward thrust of your arm. If you aren’t using a pizza stone you can bake these on a parchment lined cookie sheet.
Bake the crackerbread for 4-6 minutes, until it has bubbled and begun to brown on the surface. Test the first cracker as a learning one before making the rest. Because you are working with naturally dark whole grain flour there is a tight window between done enough to crisp and burnt.
Continue until all the cracker breads are done. When cool break them into cracker sized pieces. These will last for several days in an airtight container. If they get stale simply re-crisp them in the oven.
* to convert this to a soaked cracker recipe replace 2 Tablespoons of the water with whey.