Rustic Whole Wheat + Rosemary Crackers
I found this amazing aged cheddar at the store the other day and boy, is it strong and bold and full of flavor, just begging for a cracker worthy of its company. I had just enough dried rosemary left from our garden haul last summer and came up with these on the fly. Clearly, I am not a precise baker and actually really into uneven texture and rough edges. These crackers are sturdy, hearty things able to be made with a toddler running about, and capable of holding said cheese, maybe some peppered salami and fig jam without crumbling. Now, pour yourself a glass of wine and enjoy.
1 cup of whole wheat flour
1 cup of sourdough discard
3 tablespoons of soft butter
1 teaspoon sea salt
1-2 tablespoons rosemary
1 tablespoon warm water
Preheat oven to 350. Mix flour, discard, butter, salt, rosemary with hands until combined. To help everything come together, I added the warm water here and just mixed into a round ball. Wrap in plastic wrap and chill for 30 minutes, or up to a couple hours. On a floured surface, flatten out the chilled dough and roll out to about 1/4 in thick, these are hearty crackers after all. Transfer carefully to a parchment lined pan. I used a pizza cutter to cut the dough into crackers, intentionally creating different sizes for my family to pick and choose. Brush each square with olive oil and give the pan a little dusting of flaky sea salt. Bake for 25-30 minutes. I went for 30 to really get that good crunch and durability. Let cool and store in an air tight container for up to a week. Feel free to use any herb here, but the rosemary will stands out!