This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
2 cups whole-wheat flour
1 cup wheat bran
3 Tbsp. brown sugar
3 Tbsp. granulated sugar
1 tsp. kosher salt
½ tsp. baking soda
¾ cup (1½ sticks) cold butter, cut into 1/3-inch cubes
1 cup reserved cold whey, milk or water
All-purpose flour, for dusting
PREPARATION
• In the bowl of a food processor, pulse the whole-wheat flour, wheat bran, brown sugar, granulated sugar, salt and baking soda until just mixed. Add the butter and pulse until a coarse mixture forms and the butter is the size of small peas.
• With the machine running, pour the whey into the mixture until a moist dough just comes together. Form the dough into a 2-inch-thick disk and wrap in plastic. Refrigerate at least 20 minutes or overnight.
• Preheat the oven to 325 degrees.
• Dust the work surface with flour and roll out the chilled dough to 3/8-inch thick. Use a 1œ-to-2-inch glass or pastry mold to cut out circles and place them on an ungreased cookie sheet.
• Bake 15 to 18 minutes, until the crackers are firm and the bottoms are golden-brown. Let the crackers cool completely on the hot baking sheet to crisp. Crackers will keep in an airtight container up to 1 week.
This article appears in April 2015.