Natural Yeast Graham “Bisket” Crackers January 31, 2015 12:38

  • 1 Cup Starter
  • ¼ Cup Butter or Coconut Oil
  • 1 ¼ Cup Whole Wheat Flour
  • 2 Tbsp Honey
  • 1 Tbsp Molasses
  • ¼ tsp Sea Salt
  • 1 tsp Sweet Spice Blend
  • ½ tsp Vanilla

In the Bosch mixer with the dough hook and dough hook extender, combine the starter and butter until smooth. Add remaining ingredients and mix together. The dough will be stiff.

Place the dough in an oiled bowl and cover, allow to ‘soak’ for 8-10 hours.

Remove dough form bowl and divide into four pieces. Roll each piece between 2 parchment sheets until it is 1/4 inch thick (careful not to roll off the edge and make the edges too thin). When each piece is rolled, score them into rectangles with a pizza cutter then use a fork to create indentations in the crackers.

Bake at 450° for 5-10 minutes or until the crackers are crisp. Rotate the pan halfway through to avoid burned spots. (All it takes it 30 seconds from done to burnt)