PREP: 30 minutes STAND: 10 minutes BAKE: 15 minutes at 400°F MAKES: 48 crackers
1¼ cups all-purpose flour
1 pkg. active dry yeast
½ tsp. salt
1 cup warm water (120°F to 130°F)
1 Tbsp. vegetable oil or olive oil
1¼ to 1¾ cups whole wheat flour
2 Tbsp. olive oil
1 tsp. coarse salt
½ tsp. coarsely ground black pepper
1 tsp. dried rosemary, crushed (optional)
1. In a large bowl combine flour, yeast, and the salt; add the warm water and the 1 Tbsp. vegetable oil. Beat with a mixer on low for 30 seconds, scraping bowl as needed. Beat on high 3 minutes. Stir in as much of the whole wheat flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Divide dough in half. Cover and let rest 10 minutes.
3. Preheat oven to 400°F. Line two large baking sheets with parchment paper. On a lightly floured surface, roll each portion of dough until about ⅛ inch thick. Brush with the 2 Tbsp. olive oil; sprinkle with the 1 tsp. coarse salt and the pepper. If desired, sprinkle with rosemary. Using a pizza cutter or large knife, cut dough into 2- to 3-inch irregular-shape pieces; transfer to prepared baking sheets.
4. Bake 15 minutes or until light brown and crisp, rotating baking sheets halfway through. Remove; cool on wire racks.
Chili-Lime Crackers: Prepare as directed, except stir 1 tsp. lime zest and 1 tsp. lime juice into the olive oil. Sprinkle with 1 Tbsp. toasted cumin seeds and 1 tsp. chili powder along with the salt and pepper. Omit rosemary.
Garlic Crackers: Prepare as directed, except substitute garlic salt for the coarse salt and sprinkle with 1 tsp. dried parsley along with the pepper.
Italian Crackers: Prepare as directed, except sprinkle with 1 Tbsp. grated Parmesan cheese and 1 tsp. dried Italian seasoning, crushed, along with the salt and pepper.
Mustard-Caraway Crackers: Prepare as directed, except stir 1 tsp. dry mustard into the olive oil. Sprinkle with 2 tsp. caraway seeds and 2 tsp. dried dill along with the salt and pepper. Omit rosemary.
Seeded Crackers: Prepare as directed, except sprinkle with 1 Tbsp. sesame seeds, poppy seeds, fennel seeds, and/or caraway seeds along with the salt and pepper.
To Store: Transfer to an airtight container. Store at room temperature up to 1 week.
PER CRACKER, PLAIN OR VARIATIONS: 33 cal., 1 g fat (0 g sat. fat), 0 mg chol., 73 mg sodium, 5 g carb., 0 g fiber, 1 g pro.