Whole Wheat Crackers

Source: I'm Just Here for More Food by Alton Brown
Makes: 45-50 Crackers

142 g (1 cup) whole wheat flour
142 g (1 cup) all-purpose flour
50 g (1/4 cup) sugar
57 g (4 T) unsalted butter, frozen
113 g (1/2 cup) milk
1 egg
28 g (2 T) unsalted butter, melted
Kosher Salt

Preheat oven to 325 degrees. Line two baking sheets with parchment or silicone mats.

Combine flours and sugar in a large bowl. Using the large holes of a box grater, grate frozen butter over dry ingredients and let sit for 3-4 minutes. Whisk milk and egg together. Using your fingers, lightly mix the butter and flour rubbing a little until half of the butter is absorbed and the rest is in pea-sized pieces. Make a well into the center of the flour mixture then add the milk mixture. Quickly mix together with a wooden spoon and turn out onto a lightly floured surface. Knead briefly.
Roll out the dough to 1/16 inch (I rolled with a rolling pin until it was 1/4 inch then used settings 1 and 2 on my pasta maker). Cut into crackers using a pizza wheel then transfer to the prepared baking sheets.
Bake for 30-35 minutes until golden. Remove from oven and brush wuth melted butter. Sprinkle with kosher salt. Cool on a rack and store in an airtight container for up to one month.