Whole Wheat Graham Crackers

Whole Wheat Graham Crackers
Yield: 32 crackers (16 per disc)

Download a printable version of the recipe here.

Ingredients:
220g BSM Purple Straw whole wheat
20g BSM Bran
100g dark brown sugar
5g baking powder
2g baking soda
7g cinnamon
5g salt
1 egg room temp
85g honey
75g coconut oil
60g whole milk room temp
12g vanilla extract

Topping:
50g sugar
5g cinnamon
3g salt

In a large mixing bowl, combine all of the dry ingredients. In a separate mixing bowl, combine the wet ingredients. Whisk each bowl of ingredients until evenly incorporated.
Pour the wet ingredients into the dry and fold together until combined. The dough will seem somewhat sticky at first, but will be more pliable once chilled. Divide the dough into two
flattened out discs and cover with plastic wrap. Chill for at least 1 hr or store overnight/freeze for later use.
Preheat oven to 300F.
Lay a piece of parchment paper flat on a work surface. Dust the parchment with flour, as well as each side of the dough disc. Begin to roll out the dough into a rectangle until you reach 1/8 in
thickness. Generously sprinkle with the cinnamon-sugar topping and bake for 10 min.
Remove the tray from the oven. With a sharp knife, trim the edges to create a straight-edge rectangle. Cut one straight line down the middle lengthwise. Cut three straight lines widthwise to create four rows. Score each rectangle in half, making sure not to cut all the way down. This will allow you to break apart after the final bake and achieve 16 individual crackers.  Prick each square with a fork. Bake for an additional 20 min.
Allow the graham cracker to cool completely before separating the individual squares. Store in an airtight container for up to 3 days at room temperature for best quality.