Dehumidified Processor Crackers

The cracker recipe I’m using produces eight sets of crackers, so this time I added a variety of toppings to see what would work out best:

  • Plain
  • Salt
  • Sugar
  • Cinnamon
  • Garlic
  • Chopped chocolate
  • Chopped cashews
  • Chopped walnuts

Garlic wins over everything else, hands-down, no contest, but the mixture of all the toppings in the bottom of the cooling bowl was wonderful.

The crackers went into a large pot with a bag of desiccant:

Whole wheat crackers with desiccant
Whole wheat crackers with desiccant

It pulled out 30 grams of water while reducing the humidity to 20% overnight; the crackers started out crisp and became really snappy. Definitely the right way to get the job done.

These vaguely resemble the Processor Crackers recipe in Flatbreads & Flavors (Alford & Duguid):

  • 3 C hard whole wheat flour
  • 1 tsp salt
  • 1 C warm water, more as needed
  • Toppings
  • Water sprayer

I’m using coarse-ground red wheat that doesn’t soak up the water like fine-ground flour. The original recipe called for 1-½ C water, which produced a sticky ball.

  • Blend wheat & salt in food processor
  • Add water in a slow stream until dough firms up
  • Blend another minute
  • Knead half a minute on cutting board
  • Cover
  • Let rest 30 minutes while you prepare toppings

Finely chopped toppings work best; the nuts were too coarse.

  • Preheat oven to 500 °F
  • Divide dough in eight pieces, cover

For each piece of dough:

  • Roll to about 2 mm
  • Put dough on vented pizza pan
  • Cut cracker shapes with pizza cutter
  • Sprinkle topping
  • Spritz with water
  • Put in oven on top rack
  • Punch timer for 3 minutes
  • Prepare next piece
  • Swap pans
  • Iterate

Toss the crackers into a big bowl to cool, sampling as needed.

When crackers cool:

  • Dump into large pot
  • Add desiccant bag & humidity card
  • Cover
  • Snarf combined toppings from bowl
  • Leave crackers to dry overnight


Memo to Self: Shredded Parmesan cheese would be pretty good…