Step 1

Preheat oven to 350°F | 177°C.

Step 2

In the bowl of a standing mixer or bowl, add the flour, spent grains from a batch of beer, wort, or beer (see Cooking Beer Suggestions below) and salt.

Step 3

Mix until the dough comes together and firm, yet not to dry. If the dough is to wet, add more flour (¼ cup at a time) or too dry (add a tablespoon of wort or beer). This will always need to be checked when baking with wet spent grain.

Step 4

Roll into a ball and wrap the bowl with a damp towel or plastic wrap and let sit for 30 minutes.

Step 5

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 ⅛ to & 1/16th 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.

Step 6

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, lemon zest & cracked peppercorns, za'atar & orange zest or coriander & orange zest to the top of the dough. The recipe yields 4 large crackers and you can make one of each. Or experiment and make your own flavoring combination.

Step 7

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