I made these crackers today and they were yummy!! I modified them by using half oat 'flour' from chopped up oats, so the consistency was nice and the flavor and texture was really good.
This was the link and the original recipe I followed..
http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/
This was my modified version recipe (I actually only made 1/4th of the recipe). Calculated thanks to "Fruit From Washington Recipe Scale"
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
easy rye and oat crackers
1 cup whole wheat pastry flour (I used half rye flour and half oats or oat flour) (2 cup)
1/2 teaspoon salt (1 teaspoons)
1/3 cup warm water (2/3 cup)
2 tablespoons + 2 teaspoons olive oil (1/3 cup)
Directions: 1. Heat the oven to 375 degrees (because that’s where mine automatically goes to when you turn it on). 2. Put the flour, salt, warm water, and olive oil in a bowl, and stir until all the flour is absorbed (less than a minute). It kind of feels more like dough than batter. (I blended whole oats into a coarse flour and added them with the rye flour.) 3. Take a baking tray (I used a heavy one with edges, rather than a light one with no edges), and slather it with more olive oil. 4. Put the dough on the tray and smooth it out to cover the whole bottom. I used a rolling pin doused with oil. And my hands, too. No need to be fussy here! In fact, the thin rustic-edged ones tasted the best, I thought. 5. Take a knife and cut the dough into squares, rectangles…whatever! 6. Sprinkle the top with a bit more salt 7. Bake for about 15 minutes, or until golden. The crackers will harden up more after they cool. The potential variations for this recipe are endless: cheese, herbs, nuts and seeds, spices. I can see a lot of cracker experimentation in my future. And what I loved about them was that they were so easy and quick, and required no plastic packaging to bring into the house or to throw out afterwards. I stored them in a glass container, but as I said, they didn’t last long! http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/
They were really good!
This was the link and the original recipe I followed..
http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/
This was my modified version recipe (I actually only made 1/4th of the recipe). Calculated thanks to "Fruit From Washington Recipe Scale"
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
1 cup whole wheat pastry flour (I used half rye flour and half oats or oat flour) (2 cup)
1/2 teaspoon salt (1 teaspoons)
1/3 cup warm water (2/3 cup)
2 tablespoons + 2 teaspoons olive oil (1/3 cup)
Directions: 1. Heat the oven to 375 degrees (because that’s where mine automatically goes to when you turn it on). 2. Put the flour, salt, warm water, and olive oil in a bowl, and stir until all the flour is absorbed (less than a minute). It kind of feels more like dough than batter. (I blended whole oats into a coarse flour and added them with the rye flour.) 3. Take a baking tray (I used a heavy one with edges, rather than a light one with no edges), and slather it with more olive oil. 4. Put the dough on the tray and smooth it out to cover the whole bottom. I used a rolling pin doused with oil. And my hands, too. No need to be fussy here! In fact, the thin rustic-edged ones tasted the best, I thought. 5. Take a knife and cut the dough into squares, rectangles…whatever! 6. Sprinkle the top with a bit more salt 7. Bake for about 15 minutes, or until golden. The crackers will harden up more after they cool. The potential variations for this recipe are endless: cheese, herbs, nuts and seeds, spices. I can see a lot of cracker experimentation in my future. And what I loved about them was that they were so easy and quick, and required no plastic packaging to bring into the house or to throw out afterwards. I stored them in a glass container, but as I said, they didn’t last long! http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/
They were really good!
