Here's a recipe for wheat thin-esque crackers to go with the cheese that everyone's wives make in their boil kettles (I can't be the only one...
). The recipe originally came from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
, and I modified and adapted to spent grain.
Seriously, these are tasty. This is one of my favorite things to do with spent grain.
1 1/2 cup whole wheat flour
1 cup spent grain
1/2 cup water
2 tbsp sugar or honey
2 tbsp vegetable oil
1/2 tsp salt
1) Pulse the wet spent grain in a food processor for 30 seconds or until finely chopped.
2) Mix together all ingredients.
3) Turn out onto floured surface and knead until dough is smooth and shiny, not sticky. Add water or flour as needed.
4) Let rest at room temperature for at least 20m and as long as overnight.
5) Roll out dough to desired thickness (I go around 1/8 inch) and cut into crackers
6) Bake for 20-25m at 300 degrees until golden brown and crisp. Leave on cookie sheet to cool- crackers will continue to crisp up there.
If you want toppings on your crackers, you can egg-wash them before baking and top with sesame seeds, whole spent grain or other seeds. For toppings like salt, pepper, cinnamon sugar, spray the crackers with a quick shot of oil (Pam will work) right out of the oven and sprinkle.