2 / 3 hours
Homemade Graham Crackers
200 g of Wholemeal soft wheat flour
130 g of Type 00 Organic Soft Wheat Flour
30 g of bran (wheat or oat)
130 g of granulated sugar
2 g of baking soda
2 g of baking powder
1/2 teaspoon of fine salt
200 g of cold butter, cut into cubes
40 g of wildflower honey
60 g of fresh whole milk
1/2 teaspoon of vanilla extract
First, mix the milk, honey and vanilla extract, then set aside. In the bowl of the kneading machine, mix the flours, bran, baking soda, yeast, salt and sugar, add the butter and work with the leaf at medium-low speed until a sandy consistency is obtained. At this point, add the liquids and, when the dough crumbles, stop the kneading machine. Sprinkle the worktop with a little flour, turn the dough over and compact it well, then divide it into two cloths, flatten them and wrap them in plastic wrap to let them rest in the refrigerator for about an hour.
When resting time is over, divide each loaf in two, sprinkle with a little flour and roll out each part into a thin rectangle of about 23x25 cm. Once spread, cover each rectangle with more parchment paper and let them harden in the refrigerator for about half an hour. After the rest time has elapsed, extract one base at a time and divide each part into eight smaller rectangles. It is not necessary to separate them: you can leave them attached, carving again along the cuts once they come out of the oven. Prick the surface with a pasta hole, then bake for 12 minutes at 180° in static mode, until golden brown. Once cooked, pass the blade along the cuts previously made and let them cool on a wire rack.
In cooperation with L’Ultima Fetta