Cheddar crackers with garlic, made with Einkorn flour - an ancient grain - and olive oil in place of butter.
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When I was in culinary school, my favorite thing beyond everything else was baking bread. It was the one time I really felt connected to the food, where I felt the give and take of a relationship. There's nothing like kneading your own bread, witnessing the magic of it doubling in size or more, and shaping it, to put you in awe of the food we eat. And trust me, there's nothing better than warm bread fresh from the oven. Nothing.
I kept up my bread baking for awhile after graduation, but drifted away in my constant pursuit of the next new thing to try in the kitchen. But I missed it. So when I spied this bread baking group in someone's post recently, I asked to join, and this is my first month with them. We take turns hosting, and post once a month around a theme set by the host(ess). This month our hostess is Robin at A Shaggy Dough Story, and it's all about ancient grains. And the bar was set high -- this meant we could ONLY bake with ancient grains. None of this 80% traditional flour - 20% quinoa/spelt/etc flour nonsense. We had to commit ourselves completely. All or nothing. Thanks Robin for all your hard work at keep us all in line this month!
If you're wondering what constitutes an ancient grain, the Whole Grains Council generally defines ancient grains loosely as grains that are largely unchanged over the last several hundred years. Modern wheat, constantly changing, is out. Quinoa, spelt, sorghum, and millet (among others) are in.
Since I'm just getting back into bread baking, I admit I took an easy way out and chose Einkorn wheat flour. Not familiar with it? Well first of all, it was one of the first plants to be cultivated. Ever. According to Wikipedia,
the earliest clear evidence of the domestication of Einkorn dates from 10,600 to 9,900 years before present (8,650 BC to 7,950 BC) from two archaeological sites in southern Turkey. Remnants of Einkorn have been found with the iceman mummy Ötzi.
Additionally, Einkorn is more nutritious than traditional wheat flours and has a higher percentage of protein. And evidence suggests einkorn may not be as toxic to sufferers of celiac disease, although it isn't a formalized recommendation for those who must follow a gluten-free diet.
To my knowledge, there's only one company providing the flour - Jovial - and I was happy I was able to find it in a few of my local grocery stores ranging from big chains like Whole Foods to my small, local, family-owned grocery store I walk to most days.
The texture of the flour is very silky in contrast to all-purpose or bread flour, and the dough is soft and luxurious. My first test drive with it was to make these cheddar crackers. I'd been wanting to try making some with olive oil instead of butter, and decided it was high time to give it a go.
Ancient Grains
Every January we look at ancient grains in our Bread Group. Another ancient grain, technically a seed, that's wonderful to bake bread with is millet seed. Here's a great recipe for Banana Millet Bread that uses the whole seed in place of flour.
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Cheddar Crackers with Garlic
Ingredients
- 2 ounces Parmesan cheese grated
- 2 ounces Cheddar cheese grated
- 2.1 ounces (½ cup) Einkorn flour
- ½ teaspoon seasoned salt I used one with garlic
- 2 tablespoon garlic olive oil
- 1 – 2 tablespoon ice water
- Sea salt
Instructions
- Place the cheeses, flour, salt, and olive oil in the bowl of a food processor fitted with a blade. Pulse until the oil and flour are completely incorporated into the cheese. Add the water and pulse a few times until a dough begins to form. Place on a lightly floured work space and gently knead a few times. Shape into a disc, wrap in wax paper, and refrigerate for at least one hour - and as long as overnight.
- Preheat the oven to 350˚F, and line a cookie sheet with parchment paper.
- Place the disc between two pieces of wax paper and roll it out to no more than ¼" thickness. Rolling the dough between wax paper makes this go very quickly and easily. Every few rollings, flip the dough over, peeling off and readjusting the wax paper sheets as necessary. I readjust the wax paper every time I flip it.
- Peel off one of the wax sheets of paper and discard. Using a pizza cutter, slice the dough into one inch squares, and place them on the cookie sheet. Unlike cookies, they're not going to spread, so you can place them one inch apart.
- Bake for 15 - 17 minutes. Remove and cool on a cooling rack.
Robin @ A Shaggy Dough Story
Oh boy, cheese crackers! Who's gonna say no to cheese? Not me! These look gorgeous, Susan, and now I know what to make next with my einkorn stash. Glad you enjoyed the ancient grains theme and welcome to BreadBakers. I've been following your blog for a while so I was happy to see that you joined us.
Stacy Rushton
Those crackers are puffy, cheesy perfection, Susan! I've never seen einkorn over here - no Jovial products at all, sadly - but I will certainly be looking for it next time I'm in the States. It sounds wonderful! I'm so glad you have joined Bread Bakers!
Mayuri Patel
Every month when we bake I learn new things from fellow bakers. I didn't know what einkorn till this Ancient theme came up. We don't most of these ancient grains in Mombasa. The cheese crackers look really nice and cute.
Wendy Klik
I am so happy you joined our group. I LOVE this recipe
Julie at Hostess At Heart
Wow, these crackers are just beautifully perfect!
Pavani
What a lovely recipe with einkorn flour. After seeing all these amazing bakes with this flour, I'm definitely going to buy myself a bag soon 🙂
Karen @ Karen's Kitchen Stories
I can't wait to make these, seriously Susan! They are gorgeous and look so tasty! So HAPPY to have you in this group!
Georgina
Oh my Susan! I simply love your perfect Cheese Crackers. The colour and the perfect puff along with the addition of my fave condiment garlic. Bliss! I will definitely give this a go once I get a hold of Einkorn.
cheri
Hi Susan, love cheese crackers, only seven ingredients and I can pronounce everyone of them.
mjskitchen
These look like they were made by a professional crackers maker! How often do you make crackers because these are perfect. I can hear them crunching in my mouth and the cheesy flavor is awesome!
Ansh
Welcome to Bread Bakers, Susan! What a delightful and beautiful first post. The crackers look like they came from an artisan bakery! You have not lost touch with your inner baking Godess!
sippitysup
I can imagine nothing more elegant than a simple bowl of these laid out with an impeccably made cocktail. GREG
Mireille
I love cheez it and since i have recently fallen in love with Einkorn this is definitely one I must try
Abid @ Bindia Indian Restaurant
I love the way you make it and want to give a try grab some taste.
vimala
woow cheesy crackers definetly i m gonna try this........
Catherine
Dear Susan, these sound wonderful. I love that you made them with einkorn and olive oil. Pinning! xo, Catherine
Cindy
These tasted wonderful but were very greasy. Suggestions?
Michelle
think I can pull this off with a vitamix blender?! Help me I'ma rookie.
The Wimpy Vegetarian
I would think so - just be just to pulse the blender. You don't want it too over over-processed, as that will make their texture a little tougher. Let me know how it works for you!!
Lily
Hi Susan,
I love love LOVE cheese crackers!! Yes, lived on Cheeze It crackers too but so great to have a healthy version. Can't wait to make these. I like olive oil, but wonder if butter would not leave the crackers as oily as in previous comment? I will definitely makes these. thanks so much!
Lily
thewimpyvegetarian
There's only 1 tbsp olive oil, so my guess is the oily-ness is coming from the Cheddar cheese. I'm wondering if going with a low fat version might make the difference? If you go that direction, I'd love to hear back on your experience!
Katie
I’m going to try this recipe today, here’s hoping it turns out for me as well as it did for you! I get my einkorn from Einkorn.com, they do a really good job, I’ve been very pleased with it. They have a spring variety that bakes so well. Just in case you’re looking for something other than jovial