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In a large bowl, combine all-purpose flour, yeast and 1/2 teaspoon salt; add warm water and 1 tablespoon vegetable (or olive) oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the whole-wheat flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole-wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Divide dough in half. Cover and let rest for 10 minutes.
Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside. On a lightly floured surface, roll half of the dough into an oval about 1/8 inch thick. Brush with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon coarse salt, 1/2 teaspoon rosemary and 1/4 teaspoon pepper.
Using a pizza cutter or large knife, cut dough into 2- to 3-inch irregular-shape pieces. Place dough pieces on a prepared baking sheet. Repeat with the remaining dough, oil, salt, rosemary and pepper.
Bake for about 15 minutes or until light brown and crisp, rotating baking sheets halfway through baking. Transfer crackers to wire racks; cool.