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.
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. wholemeal crackers recipe
Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel). Wholemeal flour absorbs liquid slowly
Cut the dough into two pieces. On a lightly floured surface (or between two sheets of parchment), roll each piece until it is 2-3mm thick – almost translucent at the edges. Thinness is the secret to crispness. Start with 80ml of cold water
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.
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.
Preheat oven to 180°C (350°F) . Line two baking sheets with parchment paper.