Thursday, January 14, 2010


I bought a bag of spelt flour about a month ago, fueling an ongoing obsession with different flours and grains. Today I used the last 1.5 cups on these crackers, which I've made on four different occasions already. That is approximately 100 crackers. And no, I have not shared one. They are that good.


I never thought about making my own crackers until a few months ago, when I paid some exorbitant price for a box of stone-ground whole wheat crackers from Austria. I checked out the side of the box to find the only real ingredients were flour and salt (I mean really? Did we need to go all the way to Austria for that innovation?). After finding this recipe online, I just refused to believe it was actually that simple until I tried it. And of course IT WAS. In 15 minutes I removed my crackers from the oven and they were exactly like the Austrian ones I'd bought except better. And cheaper, hey.

Spelt flour gives the crackers a slightly nutty / more pronounced whole-grain flavor. I haven't tried substituting other types of flour ... YET. But spelt works incredibly well so I might never venture away from it. You can top the crackers with whatever you want--caraway seeds, poppy seeds, sesame seeds, salt, parmesan, herbs, whatever.
Recipe: spelt crackers
1.5 cups spelt flour
0.5 cups water
0.25 tsp salt
toppings (seeds, salt, herbs...) to taste
  • Mix the salt and water in a small bowl.
  • Combine the flour and water and mix until a dough is formed. Turn the dough into a loose ball and place on a well-floured baking sheet. Use the biggest baking sheet you have, and it needs to be absolutely flat. If you don't have a baking sheet without edges, just flip an edged baking sheet over and use the bottom.
  • Roll the dough out so that it covers the entire baking sheet. Try to maintain uniform thickness of the dough, otherwise the thinner bits might burn.
  • Use a fork to poke holes all over the dough. This prevents it from forming air pockets and getting all wonky.
  • Spray the dough with a water bottle and sprinkle with salt, caraway seeds or alternative toppings. For nicely shaped crackers, use a (flat) knife to score the dough into a grid pattern, or triangles, or whatever.
  • Bake for about 15 minutes at 350 degrees F. The crackers should snap apart easily but please don't burn them!
The best thing about these crackers is that I know exactly what goes into them. They are entirely free of mysterious chemicals and oils. And I can add as many caraway seeds as I want (FINALLY!)
I've eaten these with hummus, tofu spread, artichoke dip, whatever (recipes later?). They are extremely versatile.


  1. I'm seriously still SO amazed that people can make crackers.

  2. YES. someone else shares my secret love of caraway.

    and next step: GRAHAM CRACKERS??!?!?!! just need to find some graham flour (i have gram flour but it's def not the same)