A Recipe For Homemade Graham Crackers By Mollie Katzen Patched New! – Validated & Newest

Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper. In a food processor or a large mixing bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking soda, salt, and cinnamon. Pulse or whisk to combine and break up any lumps of brown sugar.

The dough is so dry and shaggy it cracks when you roll it. You end up with a jigsaw puzzle of broken crackers. Why it happens: Graham flour absorbs more moisture than all-purpose flour. If your kitchen is dry, or your whole wheat flour is old, the liquid ratio fails. Preheat your oven to 350°F (175°C)

is widely celebrated for her vegetarian masterpieces like the Moosewood Cookbook The Enchanted Broccoli Forest Pulse or whisk to combine and break up

Add 2 tablespoons of cold water OR 1 tablespoon of maple syrup + 1 tablespoon of melted coconut oil to the wet ingredients. Do not knead aggressively. Once the dough comes together, wrap it in plastic and let it rest in the refrigerator for 45 minutes . Resting allows the bran in the graham flour to soften and absorb moisture evenly. This is the single most important "patch" in Katzen’s unwritten rules. Why it happens: Graham flour absorbs more moisture

As I began to mix and measure the ingredients – whole wheat flour, brown sugar, and honey – I couldn't help but think of my grandmother, who used to make graham crackers from scratch for family gatherings. Her kitchen was always filled with the warm aroma of baking, and I would eagerly await the moment when she would hand me a still-warm cracker, slathered with butter and jam.