Makes 4 Half Sheet Size Crackers

Ingredients:

2 3/4Cups      All-Purpose Flour, extra for rolling out the dough
1/2   CupSpent Grain
1       CupWort or Beer*
1       TSPKosher Salt

Optional:
  Caraway Seeds
        Coriander Seeds/Orange Zest
  Preserved Lemons
Homemade Brewers Crackers
Directions:

Preheat oven to 350°

In the bowl of a standing mixer, or bowl, add the flour, spent grains from a batch of beer, Wort or Beer* and salt (1).  Mix until dough comes together and firm, not to dry.  If the dough is to wet, add more flour (1/4 cup at a time) or too dry (add a TBSP of Wort or Beer*) (2).  Roll into a ball and wrap the bowl with a damp towel or plastic wrap and let sit for 30 minutes. 

Unwrap the bowl and remove the cracker dough to a cutting board.  Sprinkle some extra flour onto the cutting board and some onto a rolling pin.  Cut the dough into 4 equal portions.  Working with one portion at a time (3), roll out to a thin sheet, approximately 1/8 to 1/16 of an inch thick.  Wipe off any residual flour and place onto a half sheet pan/cookie sheet with either a piece of parchment paper or a silicone baking sheet.  

Optional:  If you wish to add texture and flavor to this base recipe, you can use a pastry rub to apply a very thin coat of olive oil to the top of the rolled out dough.  Then spread evenly either caraway seeds, coriander seeds and orange zest, or preserved lemon pieces to the top of the dough.

To bake, add the half sheet pan in the center of your preheated oven.  Bake for approximately 15-20 minutes, or until the dough is light brown.  Remove from the oven and let rest.  Repeat with remaining dough. 

* Beer suggestions, if you don't have any wort, you can use a pale ale, IPA or a brown ale.
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This recipe can be used with:
Tripel Cured Salmon Caviar