MYO: Whole-Grain Crackers



Whole-Grain Crackers
Categories: Breads
Yield: 48 crackers

3 T Peanut butter or tahini
4 T Buttermilk
1/4 c Soy flour
1 T Oil
1 c Flour, whole wheat pastry
1 T Yeast, brewers

Combine wet ingredients. In a separate bowl, combine dry
ingredients. Mix the two thoroughly. Let the dough sit five
minutes to absorb all the liquid. Add more flour or buttermilk
(usually buttermilk) to make a dough pliable enough to work.
Lightly flour a board, and knead dough enough to form a ball.

Cut dough in four parts, dust with flour, and roll out 1/16 inch
thick. Cut crackers with a cookie cutter, and prick each cracker
several times with a fork.


Place crackers close together on a greased cookie sheet, and let
dry while the oven heats to 400 F. Bake crackers five to eight
minutes. They burn quickly, so watch very closely after five
minutes. Five is often enough, anyway. Pull the done crackers
off the sheets if the thinner ones get to looking done while the
thicker ones need time.

Cool thoroughly and store in airtight plastic bags. Also can be
frozen.