Tuesday, January 26, 2010
The crackers keep well in the freezer, if you can stop from eating them all. The recipe makes about 100 crackers. The recipe is very forgiving - you can substitute, add or subtract. I've used leftover white wine as part of the liquid with great results.
2 cups whole wheat flour
2 Tablespoons ground flax seed
2 Tablespoons sesame seeds
1 cup pumpkin seeds (unsalted or salted)
1/2 cup sunflower seeds (unsalted or salted)
1/2 cup dried cranberries
1 teaspoon salt
1/3 cup brown sugar
2 cups milk with 2 Tablespoons of vinegar or lemon juice added to make it sour
1/4 cup baking molasses
Preheat oven to 350 degrees. Measure all ingredients into a medium large mixing bowl. Stir until well combined.
Grease 4 small loaf pans, or two regular-sized pans. Bake loaves for 45 to 60 minutes, checking periodically with a toothpick for doneness. They should be firm to the touch and a toothpick should come out clean. Cool in pans for about 20 minutes, then remove and cool completely on a rack. Wrap cooled loaves in foil or place them in a sealed container overnight.
Preheat oven to 300 degrees. Slice each loaf as thin as possible with the slices still holding together. I'd guess 1/8th to 1/4" thick. Line baking sheets with parchment paper and lay the slices on the paper in a single layer. This will take several baking sheets. Bake until crackers are crisp, about 30 to 45 minutes, depending on the thickness. Check periodically because they can burn quickly towards the end of the baking time.
Cool and store in an airtight container.