12564 Homemade Graham Crackers Makes about 2½ cups crumbs; enough for a single crust Wed Aug 06 07:30:00 -0700 2008 Wed Jul 08 16:01:57 -0700 2009 Licensed http://www.chow.com/recipes/12564 Wed, 08 Jul 2009 23:01:57 GMT Known as “the poet of bran and pumpkins” in the 1830s, Sylvester Graham was a Presbyterian minister with strong opinions about health reform. Fresh air, clean water, regular tooth-brushing, vigorous exercise, homemade whole-grain bread, vegetarianism—these were some of the finer points he made about good health. But he also preached abstinence from alcohol, caffeine, and all forms of sexual desire, coaching married couples to curtail their activities to just once a month for better health. Graham preached the merits of a whole wheat and molasses cracker he invented that came to be known as a graham cracker. At Bubby’s, our form of Grahamstyle fanaticism manifests in our enthusiasm for making things from scratch. Homemade Graham Crackers make a crust that is far superior in taste to one made with store-bought grahams of any kind.

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  • Preheat the oven to 350°F.
  • In a food processor, combine the whole wheat flour, all-purpose flour, and salt, and pulse once or twice to combine. Set aside.
  • Dissolve the baking soda in the water, then set aside. In the bowl of an electric mixer, cream the butter, sugar, and egg until they are light and fluffy. Add the honey and baking soda mixture, and mix until incorporated. Add the flour mixture gradually, scrape down the sides of the bowl occasionally, and mix just until uniform.
  • Line 4 baking sheets with parchment paper. Divide the dough into 4 lumps. On a generously floured surface (use all-purpose), roll out the dough, 1 lump at a time, to 1/8 inch thick. Cut the dough into approximately 4×4-inch sections, so that they will be easy to flip with a spatula during baking. Place the sections on a baking sheet 1 inch apart and roll out the rest of the crackers in the same way. Dock each cracker several times with a fork.
  • Bake the crackers for 8 minutes, then flip them over (the underside should be lightly browned). Bake for another 6 to 8 minutes, until the other side is lightly browned. Turn the oven off and open the oven door. Loosen the crackers with a spatula, snack on a few, and let the remaining dry out in the oven for 2 more hours.
  • Pulse the crackers in a food processor until they are fine- to medium-sized crumbs. Store the crumbs in an airtight container until needed. If you do not plan to use them within a couple of days, store the container of crumbs in the freezer.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert 1 1/2 cups whole wheat flour

    ]]>     3/4 cup all-purpose flour

    ]]>     301 3/4 teaspoon salt

    ]]>     1/2 teaspoon baking soda

    ]]>     2 teaspoons water

    ]]>     4 tablespoons (1/2 stick) unsalted butter, softened

    ]]>     298 6 tablespoons sugar

    ]]>     1 egg, well beaten

    ]]>     1/4 cup honey

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