Whole Wheat and Rye Flour Herb Biscuits


Made with whole wheat and rye flour and flavored with dried herbs, no egg included, these biscuits are what you call Whole Grain Vegan Baking!

If you crave for or like to indulge in home baked biscuits but want to stay away or limit your intake of refined flours, then this recipe is for you. It's super quick and easy to make as well. Just gather your ingredients in a bowl, mix, shape and bake!

Though I've used dried herbs, you can use sesame, caraway or any other seeds instead. Also, feel free to substitute the whole wheat flour with spelt flour. The original recipe did call for spelt flour but since it's not available here, I used whole wheat. This recipe can be easily halved as well :)

Enjoy these biscuits as a light snack with some fruit and cheese or with a bowl of soup.

Recipe Source: Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes

Makes about 30

175 grams / 6 ounces / 1 plus 1/4 cups whole spelt or whole wheat flour
120 grams / 4 ounces / 1 cup dark rye flour
2 teaspoons baking powder
1 scant teaspoon fine sea salt or to taste
2 tablespoons dried herbs or caraway or sesame seeds, or a combination
2 teaspoons onion powder
1/4 cup / 60 ml neutral-flavored oil
1/2 cup / 120 ml water, as needed

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

Combine the flours, baking powder, salt, seeds, and onion powder in a large bowl. Pour the oil on top, and use a fork to evenly distribute it throughout the mixture.

Slowly add the water until a kneadable and soft dough is obtained. Knead a few times to make sure all the ingredients are well combined and incorporated.

Turn out the dough onto a large silicone mat and roll out to approximately 1/4 inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out the crackers and transfer to the prepared sheet.

Bake for 15 to 20 minutes, or until golden brown on the bottom (pick one up with oven mitts to have a look).

Transfer to a wire rack to cool for 20 minutes, to let the crackers crisp up. Let cool completely before placing in an airtight container.

Storage Suggestions: Store in an airtight container and enjoy within a day, two at the most, after baking.

Happy Baking!!!

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