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Entire Wheat Crackers

A simple cracker made from whole wheat flour and water, baked until lightly golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Entire Wheat Crackers

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix the wheat flour with the water to form a stiff dough.

Shape and bake

  1. Roll out the dough and cut it into thin crackers, larger than Boston crackers.

  2. Bake in a brick oven at 400°F (200°C) until lightly golden, being careful not to overcook or burn them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh-ground wheat flour
Provides the structure of the dough and the bulk of the crackers.
Pure soft water
Hydrates the flour so it forms a stiff, workable dough.

The step that matters

Baking until lightly golden. Thin crackers have little mass, so they can move from golden to burnt quickly. Stopping at light golden keeps them crisp and avoids a bitter, scorched flavor from browning sugars and starches too far.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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