Graham Crackers

After I made a few different batches of graham crackers, the title for this post was "Another Food Storage Fail."  But I tried two more recipes, and one of them turned out fairly acceptable.  If you are going to do this, go with recipe #1.  Recipes 2-4 are included so you can compare them with other recipes you find in case you don't believe me.  Or you think I have terrible taste.  Which is entirely possible.  I don't like macaroni salad, sushi, organ meats, or pickled pigs' feet. 
Graham Crackers #1
1 cup whole wheat flour
1/3 cup + 1 tablespoon sugar
1/3 cup butter
1 tablespoon milk
1/2 cup oat flour
1/2 teaspoon soda
1 tablespoon honey

Sift flours, sugar, and soda into a mixing bowl.  Heat butter, honey, and milk until melted.  Pour into dry ingredients and stir until smooth.  Roll out dough 1/8-1/4" thick on an ungreased cookie sheet.  Bake at 375 degrees for 10 minutes.  Cut into squares immediately after removing them from the oven.

Review:  These graham crackers taste the best and are the easiest to make.  They don't take that long and seem like they would be doable in more challenging circumstances.  While the texture is nothing like a store-bought graham cracker, the flavor is good and they are sufficiently crispy.  I think they would work very well for making a graham cracker pie crust.

Graham Crackers #2
2 cups whole wheat flour
1/3 cup dry milk
1/3 cup sugar
1 teaspoon salt
3/4 cup warm water
1 1/2 teaspoons honey
1 1/2 teaspoons yeast
2 tablespoons + 2 teaspoons vegetable oil

Combine dry ingredients.  Dissolve yeast and honey in water.  Pour yeast and water over the dry ingredients and stir them into a ball.  Let dough rise in a greased bowl 30-60 minutes.  Then knead for a few minutes. Roll dough out on an ungreased sheet.  Bake at 350 for 6 minutes, turn pan, flip crackers, and bake 2-3 more minutes.

Review:  These are ok.

Graham Crackers #3
2 3/4 cups wheat flour
2/3 cup brown sugar
1/2 cup butter
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup water

Cream butter and sugar.  Combine flour, baking powder, and cinnamon, and then add to creamed mixture.  Add in water.  Mix well.  Let stand 30 minutes.  Roll dough out on parchment paper to 1/8" thickness.  Bake on parchment on a cookie sheet at 350 degrees for 20 minutes. 

Review:  At least these don't taste so bad as to leave you gagging, but the texture is not right.  It is nowhere near what a graham cracker should be.


Graham Crackers #4
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
3 tablespoons butter
1/4 cup honey

Combine the dry ingredients in a medium bowl.  Melt the butter and honey in a small saucepan.  Combine both mixtures and mix with a fork.  Roll the dough directly on the cookie sheet to 1/8-inch thickness.  Bake at 375 degrees for 10 minutes.  Cut into squares immediately after removing from the oven.

Review:  Basically, these are no good for people.  The dogs will eat them without complaint.

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