Graham Crackers with Freshly Milled Flour

Sharing is caring!

Mr. Graham invented the Graham cracker in 1829. He used only fine ingredients, including the "Graham flour". The "Graham flour" was simply freshly milled whole wheat that contained the bran, germ and endosperm. Freshly milled flour is highly nutritious and packed full of vitamins and minerals. It was intended to be eaten as a healthy snack. Today, the "Graham" cracker is a far cry from the original recipe. It contains chemically made vitamins, artificial flavor, soy lecithin, seed oils, bioengineered food and often glyphosate sprayed wheat and sugar. Now, I have a recipe similar to the delicious Graham cracker with freshly milled flour.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 400 grams of wheat berries. Mill on the finest setting.

In a large bowl, add 1 teaspoon of baking soda, 1 teaspoon of cinnamon powder, 1/2 teaspoon of ground clove, and 1/2 teaspoon of salt if using unsalted butter.

Add the freshly milled flour and whisk together. Set aside.

In another large bowl, add 222 grams (2 sticks) of unsalted butter, 100 grams (1/2 cup) of brown sugar, and 42 grams (2 tablespoons) of honey.

Blend using a hand mixer or stand mixer until completely combined and creamed.

Slowly add the flour mixture to the creamed butter until combined.

Mixture will be similar to pie crust dough. Kind of sand like and dry.

Using your hands, mix until it starts to form a dough ball.

Cover and let sit for 20-30 minutes for the flour to absorb the liquid and soften. As the butter melts with warm hands and the flour is softened, it will start to clump into a ball but still be slightly dry.

Divide the dough into 2 pieces. Roll each piece between two parchment papers into a rectangle shape.

Aim to roll out until the dough reaches 1/8th of an inch thick.

Cut the dough into about 12 rectangle pieces using a bench scrapper, knife or pizza cutter. Pole holes throughout using a fork or toothpick.

Transfer parchment paper with crackers to a baking sheet. Cover and refrigerate for 1-2 hours.

Preheat oven to 350 degrees. Bake for 11-13 minutes until golden brown.

Keep crackers on the pan until they have completely cooled.

Store crackers in a cool dry place or in a container.

Try these Graham crackers with my homemade chocolate and real marshmallow recipes!

Yield: 24 crackers

Graham Crackers with Freshly Milled Flour

Print

Healthy and delicious Graham crackers made with freshly milled flour.

Prep Time 40 minutes

Cook Time 12 minutes

Total Time 52 minutes

Ingredients

• 400 grams wheat berries or freshly milled flour
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon powder
• 1/2 teaspoon of clove powder
• 1/2 teaspoon of salt
• 222 grams (2 sticks) of unsalted butter
• 100 grams (1/2 cup) of brown sugar
• 42 grams (2 tablespoons) of honey

Instructions

1. Measure out 400 grams of wheat berries.
2. Mill on the finest setting.
3. In a large bowl, add 1 teaspoon of baking soda, 1 teaspoon of cinnamon powder, 1/2 teaspoon of ground clove, and 1/2 teaspoon of salt if using unsalted butter.
4. Add the freshly milled flour and whisk together. Set aside.
5. In another large bowl, add 222 grams (2 sticks) of unsalted butter, 100 grams (1/2 cup) of brown sugar, and 42 grams (2 tablespoons) of honey.
6. Blend using a hand mixer or stand mixer until completely combined and creamed.
7. Slowly add the flour mixture to the creamed butter until combined.
8. Using your hands, mix until it starts to form a dough ball.
9. Cover and let sit for 20-30 minutes for the flour to absorb the liquid and soften.
10. Divide the dough into 2 pieces.
11. Roll each piece between two parchment papers into a rectangle shape.
12. Aim to roll out until the dough reaches 1/8th of an inch thick.
13. Cut the dough into about 12 rectangle pieces using a bench scrapper, knife or pizza cutter.
14. Pole holes throughout using a fork or toothpick.
15. Transfer parchment paper with crackers to a baking sheet.
16. Cover and refrigerate for 1-2 hours.
17. Preheat oven to 350 degrees.
18. Bake for 11-13 minutes until golden brown.
19. Keep crackers on the pan until they have completely cooled.
20. Store crackers in a cool dry place or in a container.

Wondering what I use at the homestead? I have created a storefront to show some of the items I buy from Amazon and use. I earn a small commission if you buy from my storefront. CLICK THIS LINK.