Breadfarm's Graham Crackers

Renee Bourgault, co-owner of Breadfarm in Edison, WA, uses unrefined cane sugar instead of conventional granulated sugar in her graham crackers. Keep in mind that unrefined cane sugar doesn’t cream with butter the same way that granulated sugar does—the mixture won’t get fluffy, but creamy. Keeping the dough cold throughout the process of making it allows this rich dough to cut neatly and to bake without spreading. Renee Bourgault, co-owner of Breadfarm in Edison, WA, uses unrefined cane sugar instead of conventional granulated sugar in her graham crackers. Keep in mind that unrefined cane sugar doesn’t cream with butter the same way that granulated sugar does-the mixture won’t get fluffy, but creamy. Keeping the dough cold throughout the process of making it allows this rich dough to cut neatly and to bake without spreading.

MAKES 4 DOZEN 2-INCH SQUARE CRACKERS

1 3⁄4 cups whole-wheat pastry flour

1⁄2 cup whole-wheat flour

1⁄4 cup all-purpose flour

1 tbsp. plus 2 tsp. wheat bran

1 tsp. baking soda

1⁄2 tsp. kosher salt

1⁄2 tsp. ground cinnamon

2 sticks (1 cup) unsalted butter, softened

2⁄3 cup unrefined cane sugar or turbinado sugar, such as Sugar in the Raw

2 tbsp. honey

Directions at saveur.com

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