Monday, 22 September 2008

Wholemeal crackers

I got this recipe from nourishing traditions but found the dough was waaay too wet. I added at least another cup of flour. But that could just be because my flour was fresh out of the mill and full of air! So I've put the original recipe here.

Makes about 5 dozen
2 1/2 cups freshly ground wheat, spelt or rye
1 cup yogurt
1 tsp sea salt
2 tbsp toasted sesame seeds
1 1/2 tsp baking powder
8 tbsp melted butter
white flour for rolling out

Mix the flour and yogurt together and leave to soak in a warm place overnight. Place the soaked flour, salt, sesame seeds, baking powder and 4 tbsps of the butter in a food processor and process. Roll out to about 1/8 of an inch thick and cut into shapes with a knife or cutter. Place onto a well butter baking tray and brush with the remaining melted butter. Cook in a dehydrator or oven at 150oF until dried through.
Store in an airtight container in the fridge.

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