Lemon-Mint Wheat Crackers – A Recipe

Ingredients

1/3 tsp dry active yeast

150 ml warm water

1 g granulated sugar

2 oz wheat flour

2 oz bread flour

4 oz cake flour*

1 oz cornmeal

8 g fresh mint, minced

zest of 1 lemon

4 g salt

1 tsp black pepper

2 tbl olive oil

melted butter for brushing

kosher salt

*plain flour (available outside of the United States) can also be used

1) Mix sugar and water. Add yeast and set aside to dissolve for 10 minutes.

2) To the yeast mixture, add wheat flour, bread flour, cake flour, cornmeal, mint, zest, salt & black pepper. Mix to thoroughly combine. Add olive oil (or oil of choice). Knead to combine, adding cake flour to prevent sticking. Dough should be fairly wet or sticky, as more flour will be added when rolling out. However, add just enough flour as you work the dough to prevent it from sticking to your hands. Continue to knead for 5 or 6 minutes until dough is smooth and elastic.

3) Place the dough in a well-buttered bowl, turning the dough to coat and cover with plastic wrap. Allow to rise in a warm place until doubled in volume, about 1 hour.

4) When the dough has risen, gently deflate and divide into 4 equal pieces, covering with plastic wrap to prevent dryness.

5) Preheat oven to 400°F (205°C).

6) Dusting work station with cake flour to prevent sticking & with one piece of dough at a time, gently roll out – either with a rolling pin or with a pasta machine – until dough is approximately 1mm thick. Try to achieve uniform thickness throughout to allow for even cooking.  At this point, either place entire sheet of dough on ungreased sheet pan or cut into preferred shapes. Set aside as you continue to roll out the remaining pieces of dough.

7) Before placing in oven, gently prick cracker dough with a fork to prevent bubbling as they cook. Brush with melted butter and sprinkle lightly with salt.

8) Bake for 12 to 15 minutes or until just golden brown. Store in an air-tight container.

This recipe makes dozens of crackers, which can be tedious to make all at once. Since I enjoy having fresh crackers all week, I refrigerate the dough and pull out pieces as needed. The refrigeration process retards the yeast, keeping the dough from rising. Simply let the dough sit at room temperate for an hour before use and then proceed with Step 6.

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