Homemade Wheat Thins Food

WHEAT THINS FROM SCRATCH

Steps:

• Pre-heat oven to 400 degrees. Cut 2 pieces of parchment paper to fit baking sheet (or sheets if using two different sized sheets) and set aside.
• In a food processor, add the flour, sugar, wheat germ, flax seed, baking soda, salt Pulse a couple of times until well combined.
• Add the malt barley syrup and cold cubed butter and pulse a few times until dough becomes crumbly. While food processor is running, add the water very slowly , 1/4 cup to start and let it blend for about 15 seconds. If a ball of dough doesn't form, add just a tablespoon more at a time and let blend for 5-10 seconds. Stop once a dough ball forms.
• Remove dough from food processor and separate the dough in half. Add one half to one of the pre-cut parchment papers. Shape the dough into a rectangle and then roll it out with a rolling pin, keeping the shape as close to a rectangle as possible. Roll as thin as possible, about 1/16 or 1/8 of an inch. The dough may be a little sticky, use a little wheat flour on your rolling pin to keep it from sticking.
• Once dough is rolled out very thin, use pastry wheel to trim dough to even, straight edges. Use the trimmed dough to fill in other areas of dough to make rectangle on parchment paper. Roll flat and trimp. Repeat until dough is as close to an even rectangle as possible.
• Use pastry wheel to cut dough into 1 1/2 - 2 inch strips. Then again to create squares. Approxiately 8 colums and 8 rows. Pierce each square twice with a fork.
• Gently transfer parchment paper to baking sheet. Bake in baking sheets in oven for 7-10 minutes or until edges of crackers begin to brown.
• Let crackers completely cool and then store in an airtight container for up to two weeks.

FAUX WHEAT THINS

Steps:

• Preheat oven to 425 degrees.
• In food processor, blend flours, sugar, salt and spices.
• Whisk oil and water together in separate bowl until emulsified.
• With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
• Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
• Transfer dough to cookie sheet by draping it over your rolling pin.
• Don't worry if it gets distorted.
• Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
• Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
• Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
• Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
• It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
• Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
• If outer edges brown first, snap them off and return rest of crackers to oven.
• Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
• Slide sheet of crackers onto rack to cool.
• When cool, break apart at scored lines.
• Store in airtight container a tin works best.

HOMEMADE WHEAT THINS RECIPE

Steps:

• For the Glaze: Combine corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt is dissolved. Set aside to cool.
• For the Crackers: Adjust oven rack to lower-middle position, preheat to 350°F, and cut two parchment sheets to 11- by 16-inches. Combine whole wheat flour, sugar, bread flour, wheat germ, salt, turmeric, cream of tartar, baking soda, and coconut oil in the bowl of a food processor. Pulse until coconut oil disappears into a fine, powdery meal. Mix barley malt and water in a small glass to dissolve the syrup, then add to dry mix and process to form a stiff dough. Knead lightly on an unfloured surface, then divide in half and drape with a damp paper towel.
• To Roll: Place a prepared parchment sheet on a clean work surface, and dust generously with whole wheat flour. Place one portion of dough in the center, sprinkle with flour, and, using a rolling pin, roll into a roughly 5- by 8-inch rectangle. Dust with flour and carefully flip the dough over, sprinkling more flour on top, wherever you notice a sticky patch. Continue rolling from the center out, until the dough extends just past the edges of the parchment and is no thicker than 1/16 inch; the crackers will puff significantly in the oven, so this thinness is key to keeping them thin and crisp.
• To Glaze and Cut: Trim away the ragged edges with a pizza wheel, and lightly brush the dough with glaze. If you like, use a docking tool to decorate the crackers. Cut into 1 1/2-inch squares with a pizza wheel (they will shrink in the oven), then carefully transfer the parchment and crackers to an aluminum half sheet pan. This can be done by lifting two opposite corners and pulling the paper taut, or by sliding the parchment and crackers on and off a pizza peel.
• To Bake: Sprinkle with salt and bake the crackers to a light yellow-brown, about 12 minutes, rotating the sheet pan halfway through to ensure even browning in the ultra-thin dough. The bake-time is highly variable , depending on the exact thickness of the dough, the type of baking sheet used, and any variations in dough thickness. Keep a close eye on the crackers as they bake, as they may brown and crisp faster depending on these variables. Cool to room temperature directly on the baking sheet; the crackers will not be crisp while warm. Repeat with the remaining dough (if rolled/cut in advance, the crackers won't shrink away from each other as they should). Store leftovers in an airtight container at room temperature up to one month.

LOW-CARB WHEAT THINS

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients together.
• Transfer dough a silicone mat on a cookie sheet.
• Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
• Remove waxed paper and sprinkle with additional garlic salt, if desired.
• Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
• Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
• Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
• Let cool completely and store in airtight container.

JOEV'S MULTI-GRAIN HONEY WHOLE WHEAT SANDWICH THINS

Steps:

• Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
• In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
• Combine the dry ingredients in a mixer bowl, stirring thoroughly.
• Add the wet ingredients to the dry.
• Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
• Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
• Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
• With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
• Place on baking sheets lined with parchment paper and dusted with cornmeal.
• Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
• Brush top of disks with warm milk and sprinkle with oatmeal flakes.
• Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
• When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.