Wholemeal Crackers Recipe Repack May 2026

Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor.

Transfer the rolled dough to a baking sheet. Using a pizza cutter or sharp knife, score it into squares or diamonds (don’t separate). Prick each cracker twice with a fork – this stops them from puffing up like balloons. wholemeal crackers recipe

Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel). Bake for 12-18 minutes, rotating the tray halfway

Start with 80ml of cold water. Mix with a fork until a shaggy dough forms. Add the remaining water 1 teaspoon at a time until the dough just comes together in a ball. It should be firm, not sticky. Transfer the rolled dough to a baking sheet

Wholemeal flour absorbs liquid slowly. Wrap the dough in plastic and let it rest on the counter for 20-30 minutes . This hydrates the bran, making the dough easier to roll and preventing a gritty texture.