Bedienungsanleitung Wolf M Series (Seite 11 von 55) (Englisch)

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BEFORE YOU START

The key to great crackers is getting them thin enough to produce a crisp snack. Although they could be rolled out by

hand, a pasta roller is the easiest way to obtain the best results with your crackers. You may also want to use a nice

sea salt to nish the crackers before baking.

INGREDIENTS PREPARATION METHOD

10 tablespoons all-purpose ﬂour

½ teaspoon kosher salt

⁄

teaspoon freshly ground

black pepper

1 tablespoon olive oil

3 tablespoons warm water

1. Preheat oven to 325°F on Convection Mode with racks set on positions 2,

4 and 6. 2. Whisk together the dry ingredients, then add the oil, mixing until

the dough looks like cornmeal. 3. Add in the water and mix by hand until the

dough comes together. 4. Knead the dough a few times on a lightly oured

counter until smooth. If needed, add a few more teaspoons of water, but be

careful. The wetter the dough the harder it will be to roll out. 5. Using a rolling

pin, roll the dough until thin enough to t through a pasta roller at it's thickest

setting. Roll dough through the pasta roller. 6. Fold the dough into thirds and

roll through the pasta roller on the thickest setting a second time. 7. Continue

running the dough through the roller on each setting until setting 6. Do not let

the cracker dough sit out uncovered or it will quickly dry out. 8. Transfer the

sheet of dough to a parchment lined baking pan. 9. Cut the dough into 3x3-

inch squares (or other desired size), and pierce with a fork in several places.

10. Brush with olive oil, sprinkle lightly with kosher salt and bake for 12–14

minutes, until crisp and golden brown on the edges.

MAKES RACK POSITION COOK TIME

APPROXIMATELY 24 CRACKERS POSITIONS 2, 4 AND 6 12–14 MINUTES

PARTY CRACKERS

Easy to make and with almost limitless ﬂavor options, these crackers will be a great addition to any

meal, cheese platter or cocktail party. Top with any kind of ﬁlling and they become a quick and easy

made from scratch appetizer that's great anytime of the year.

EVERYTHING CRACKERS

Once the white cracker dough

is made, roll out with rolling

pin and sprinkle with assorted

seeds and dry seasonings such

as poppy seeds, white and

black sesame seeds, granulated

garlic, and dried onion. Press

the seeds into the dough, fold

into thirds and run through

the pasta roller on the thickest

setting. Continue to roll through

the settings to number 6.

RYE CRACKERS

8 tablespoons

all-purpose ﬂour

2 tablespoons rye ﬂour

2 teaspoons caraway

seeds, ground ﬁne

½ teaspoon kosher salt

⁄

teaspoon freshly

ground black pepper

1 tablespoon olive oil

3 tablespoons warm water

1. Add the ground caraway to the

dry ingredients and follow the

preparation method on previous

page. Caraway seeds, if desired,

can be rolled into the dough as well.

WHEAT AND HERB CRACKERS

5 tablespoons all-purpose ﬂour

5 tablespoons whole wheat ﬂour

1 teaspoon ﬁnely chopped

fresh rosemary

1 teaspoon ﬁnely chopped

fresh thyme

¼ teaspoon garlic powder

½ teaspoon salt

⁄

teaspoon freshly ground

black pepper

1 tablespoon olive oil

3 tablespoons warm water

1. Mix herbs and garlic powder

in with the ours and follow

the preparation method on

previous page.

CONVECTION MODE

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