These sourdough, whole wheat, graham crackers are easy to make, and can be used for plain eating, smores, or a graham cracker crust. We make our graham crackers with einkorn because it is an ancient grain, and many people with wheat allergies can actually tolerate einkorn.

Aiden Mentink

Sourdough, Whole Wheat, Einkorn Graham Crackers

These graham crackers are easy to make and are great for plain eating, for smores, or for a graham cracker crust

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

fermenting time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 cups Whole Wheat, Einkorn Flour
• 1 tsp Baking Soda (Aluminum Free) You can leave it out if you want a thinner cracker
• 1/2 tsp Real Salt
• 8 tbsp Salted Butter Softened (not melted)
• 1/4 cup Honey or Maple Syrup
• 1 tsp Real Vanilla Extract
• 1/2 cup Sourdough Leaven

Equipment

• Rolling Pin
• 1-2 baking sheets 18"X13"
• stainless steel bowl
• Oven

Method

 

1. Combine all dry ingredients in a stainless steel mixing bowl.
2. Now add wet ingredients to dry ingredients and mix to combine.
3. Let the dough sit for at least an hour and a half.
4. Preheat oven to 350℉.
5. Butter 1-2 baking sheets depending on how thick you want your crackers. Roll out on one sheet for thicker crackers, or on one, and half of another sheet for thinner crackers. Thicker crackers will be chewier, and thinner crackers will be crispier. Thicker crackers are pictured above.
6. Put the graham crackers in the oven and bake for 15-20 min at 350℉