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Fresh Milled Flour Graham Crackers

These homemade Fresh Milled Flour Graham Crackers are crisp, lightly sweet, and made with 100% freshly milled soft white wheat. With buttery, honey-sweetened flavor, they're perfect for snacking, s'mores, or making homemade graham cracker crumbs.
Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 1 hour
Servings 20 - 25 crackers

Equipment

  • Grain mill
  • Kitchen scale
  • Stand mixer or hand mixer
  • Baking sheet
  • Rolling Pin
  • Parchment paper

Ingredients

  • 250 g soft white wheat berries
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup butter, softened (113 grams)
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon milk

Instructions

  • Mill the Flour
    Mill 250 grams of soft white wheat berries on a fine setting.
    Add the freshly milled flour to a small bowl along with the salt, baking soda, and baking powder. Whisk everything together until combined and set aside.
  • Cream the Butter and Sugars
    Add the softened butter, brown sugar, granulated sugar, honey, and vanilla to a large mixing bowl.
    Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed until the mixture is creamy, fluffy, and slightly lighter in color, for about 2 minutes. Scrape down the sides of the bowl as needed.
  • Add the Fresh Milled Flour
    Slowly add about half the flour mixture to the butter mixture, then the milk, followed by the remaining flour mixture. At this point, the dough should be soft enough to hold together in a cohesive ball when lightly pressed, without sticking to your fingers.
    Avoid overworking the dough.
  • Chill the Dough
    Place the dough onto a piece of plastic wrap and shape it into a flat square about ½-inch thick.
    Wrap tightly and refrigerate for at least 1 hour. You can also refrigerate the dough overnight.
    If the dough has been refrigerated overnight, let it sit at room temperature for about 20–30 minutes before rolling. You want it cool but pliable enough that it doesn’t crack as you roll it.
  • Roll the Graham Cracker Dough
    Preheat the oven to 300°F.
    Place a large sheet of parchment paper on your work surface and lightly dust it with flour.
    Place the chilled dough in the center and lightly flour the top and place another sheet of parchment paper over the dough. Let it sit for about 5 minutes before rolling out.
    Using a rolling pin, roll the dough between the two sheets of parchment until it is approximately 1/16-⅛-inch thick.
    The thinner you roll the dough, the crispier your finished graham crackers will be.
    If the edges begin cracking while you’re rolling, let the dough sit at room temperature for another 5 minutes and then continue rolling.
    Peel away the top sheet of parchment.
  • Cut the Graham Crackers
    Cut the dough into approximately 2×3-inch rectangles, or whatever size you prefer.
    Don’t separate the individual crackers. Leave them together on the parchment with the cut lines in place.
    Using a fork, poke several sets of holes into each graham cracker. This gives them that classic graham cracker look while also helping prevent large bubbles from forming as they bake.
    Carefully slide the entire sheet of parchment paper onto a large baking sheet.
  • Bake
    Bake at 300°F for 18–20 minutes, or until the graham crackers are golden brown and crisp around the edges. Baking time can vary depending on your oven, so keep an eye on them toward the end. Mine are perfectly baked at 18 minutes.
    The graham crackers are ready when they are golden to medium brown and feel dry and crisp around the edges.
    Allow them to cool on the baking sheet for about 5 minutes.
    While they’re still slightly warm, carefully break or cut the crackers apart along the lines you made before baking.
    Transfer the individual graham crackers to a wire cooling rack and allow them to cool completely.
    They will continue to crisp as they cool.