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King Arthur Flour Whole Grain Baking
by King Arthur Flour
These quick, easy to make crackers are bold in flavor, but have a remarkably light texture. They make great open-faced sandwiches—a little cream cheese and smoked salmon, some corned beef and Swiss, or maybe garlicky hummus and sliced tomato, and you're set for a hearty snack or a light meal.
Yield: 6 dozen crackers
Baking Temperature: 325°F
Baking Time: 18 to 23 minutes


• 1 cup (3 3/4 ounces) whole rye (pumpernickel) flour
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 4 tablespoons (1/2 stick, 2 ounces) butter
• 3 tablespoons (7/8 ounce) caraway seeds
• 1/2 cup (4 ounces) water
• 1 tablespoon molasses
• Additional salt for sprinkling (optional)

Preheat the oven to 325°F. Lightly grease baking sheets or line with parchment paper.

TO MAKE THE DOUGH: Combine the flours, cocoa and salt in a large bowl. Cut in the butter until the mixture is crumbly, using your fingers, a pastry blender or fork or a mixer. Add the caraway seeds and toss to mix.

Combine the water and molasses in a measuring cup and stir to mix. Gradually add the liquid to the dry ingredients, mixing till you can gather the dough into a cohesive ball.

TO SHAPE AND BAKE THE CRACKERS: Divide the dough into 3 pieces; roll it out, one piece at a time, till it's 1/16, inch thick, being sure to flour underneath when necessary so the dough doesn't stick to the work surface.

Use a baker's bench knife, a sharp knife, a pizza wheel or a square cookie cutter to cut the dough into 2-inch squares. Transfer the squares to prepared baking sheets.

Bake the crackers until they begin to brown and smell toasty, 18 to 23 minutes. Remove the crackers from the oven, transfer to a rack and cool completely before serving. Store in airtight containers.

Nutrition Information Per Serving (4 Crackers, 30g): 6g whole grains, 77 cal, 3g fat, 2g protein, 10g complex carbohydrates, 1g sugar, 2g dietary fiber, 7mg cholesterol, 121mg sodium, 88mg potassium, 26RE vitamin A, Img iron, 14mg calcium, 60mg phosphorus.

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