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Graham crackers have been made for around 150 years and are named after Sylvester Graham who advocated for eating coarsely milled whole grain “Graham” flour. In this recipe we use stone ground wheat and wheat bran to substitute for Graham flour. If you don’t have a food processor the butter can be cut in and the dough can be mixed by hand. Recipe adapted from joyofbaking.com.
- 1 1/4 cup Anita’s Organic Stone Ground Whole Wheat Flour (160g)
- 1/4 cup Anita’s Organic Wheat Bran (13g)
- 1/3 cup Cane Sugar (65g)
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 cup Cold unsalted butter, diced (115g)
- 1 tbsp Honey (20g)
- 2 tbsp Milk (30g)
- 1/2 tsp Vanilla extract
- In a food processor, pulse the flour, bran, sugar, baking powder, and baking soda to combine.
- Add the butter and pulse the mixture until it resembles coarse crumbs.
- Add the honey, milk and vanilla and pulse until the dough begins to clump.
- Turn out the dough, press it together and divide in two. (If you have a larger ¾ size sheet pan this can be done in one piece rolled out to an 18/10” rectangle)
- Roll each piece between sheets of parchment into neat 9” x 10” rectangles making sure of an even thickness.
- Cut the dough along the 9” length into 4 2 ½" sections using a pizza cutter or long knife.
- Cut the dough in half along the 10" length to end up with 8 2 ¼" x 5” sections.
- Slide the dough and parchment onto a cookie sheet and chill in the refrigerator for 30 minutes or for 10-15 minutes in the freezer.
- Preheat the oven to 350˚F with the oven racks one below and one above center.
- Score each 2 ¼" x 5” section in lengthways and widthway so each section is divided into 4.
- Using a skewer or fork prick the dough to make small holes in each section.
- Bake 13-16 minutes, rotating sheets halfway through, until edges brown. Remove from oven, cool on the sheet for 5 minutes, transfer to wire rack to cool completely.
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