Graham Crackers: Place the flours, wheat bran, sugar, baking powder, baking
soda, and salt in
the bowl of your food processor and process until combined. Add the cold pieces of
butter and process until it looks like coarse crumbs. Add the honey, milk,
and vanilla extract and process until the batter starts to clump together.
Then divide the
dough in half. Take half of the dough and roll it between two sheets of parchment or wax paper until it's
10 x 9 inches (25 x 23 cm). As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Using a ruler and a sharp knife or pizza cutter,
cut the 9 inch (23 cm) width into 4 - 2 1/4 inch (5.5 cm) wide strips. Then cut
each strip in half, so each cracker is approximately 2 1/4 inches wide and 5 inches long (5.5
x 12.5 cm). (You will get 8 rectangles from each half of dough.) Slide the dough (and the parchment paper) onto a baking sheet and place in the refrigerator until cold and firm (about
30 minutes). (For faster chilling, place in the freezer for about 15
the oven to 350 degrees F (180 degrees C), with the oven rack in the center
remove from refrigerator and peel off the top piece of parchment paper. To make
the graham crackers look like the store bought ones, take a sharp knife and
gently cut (score) each rectangle in half lengthwise and crosswise. Then using
the tines of a fork or the end of a wooden skewer, make small holes in each
Bake for about
12-15 minutes or until the edges of the graham crackers are golden brown. The
longer you bake them the more crisp they will be. Remove from oven and place on
a wire rack to completely cool (they will become more crisp as they cool). Store
in an airtight container for about a week.
16 - 2 1/4 by 5 inch (5.5 x 12.5 cm) Graham Crackers.