Wheat Thins From Scratch
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
227 kcal
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Cuisine
American
Wheat Thins From Scratch
Description
This recipe for Wheat Thins From Scratch uses a blend of whole wheat and bread flours along with wheat germ and flaxseed to provide a fibrous and slightly nutty base. The dough incorporates cold cubed butter for flakiness, barley malt syrup for subtle sweetness and depth, and a touch of baking soda for leavening. Water is added slowly to bring the dough together into a ball compatible with rolling.
The dough is divided, rolled out very thin between parchment papers, and cut into uniform rectangular crackers. Baking at 400°F yields crisp crackers with a balanced texture—thin but with enough body from whole wheat and grains. The recipe relies on the malt syrup and wheat germ to create a distinctive wheaty flavor concurrent with classic Wheat Thins.
These crackers can be enjoyed as a snack or alongside soft cheeses and dips where their crunch and flavor complement richer spreads. The dough may be processed in a food processor or by hand for flexibility and convenience.
Equipment like a food processor speeds dough preparation but hand mixing is possible. Roll dough as thinly and evenly as possible for consistent crispness. Yield is about 160-170 crackers, with a typical serving being 20. Salt dusting before baking enhances flavor and crunch.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup bread flour
- 2 tablespoons sugar
- 2 tablespoon wheat germ
- 1 tablespoon Flax Seed ground
- 1/4 teaspoon baking soda
- 1 teaspoon salt plus more for final dusting, coarse or ground
- 1 tablespoon barley malt syrup
- 6 tablespoons butter cut into cubes, cold unsalted
- 1/4 - 1/2 cup water cold
- 1-2 teaspoons salt coarse ground
Instructions
- 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.
Notes
- Food processor makes preparation easier but mixing by hand is effective; mix dry ingredients, cut in butter, then add wet ingredients.
- Use a pastry cutter if food processor is unavailable to incorporate butter into flour.
- You can omit bread flour or reduce it to maintain wheat flavor, but not to exceed half cup.
- Substitute flaxseed for wheat germ, although wheat germ is preferred for flavor.
- Barley malt syrup adds distinctive flavor but can be omitted; increase water slightly if omitted.
- Roll the dough very thin and evenly to ensure even baking and crisp crackers.
- Use coarse or ground salt for dusting the surface to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 327mg | 14% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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