These delightful crackers are amazing with good aged cheddar!
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey, warmed
1/2 cup pumpkin or sunflower seeds
1/4 cup sesame seeds
1/4 cup ground flax seeds
1 Tbsp chopped fresh rosemary
then add one (or mix and match fruit and nuts) of the options below:
Option 1 : 1 cup raisins or dried cranberries and 1/2 cup chopped pecans
Option 2: 1 cup dried cherries and 1/2 cup chopped pistachios
Options 3: 1 cup dried apricots and 1/2 cup hazelnuts
Directions
1. Preheat oven to 350 degrees F.
2. Grease 2 8" x 4" loaf pans. (you can also use a smaller size pan)
3. In a large bowl, stir together the flours, baking soda, and salt.
4. Add the buttermilk brown sugar, and honey, stirring until combined.
5. Add the seeds, rosemary, and desired add on options and stir until blended.
6. Pour the batter into the prepared pans and bake for 35 to 40 minutes or until golden brown in color and springy to the touch.
7. Remove from the pans and cool on a wire rack.
8. The bread is easiest to slice when it has cooled completely. Transfer cooled loaves to a freezer-safe container and freeze solid, several hours or over night. If you're planning to freeze the loaves for longer than a day, they can be stored up to 3 months, wrap them in foil before freezing.
9. When ready to bake into crisps, preheat the over to 300 degrees F.
10. Using a serrated knife, slice the loaves as thin as possible - 1/8 " if possible - and place the slices in a single payer on a parchment paper covered sheet.
11. Bake for about 15 minutes, flip them over, and bake for another 15 minutes, until crisp and golden brown. The edges should be curled slightly. Don't fret if they are still soft in the center, they will crisp as they cool.
12. Store in an airtight container or serve immediately.
Yield = about 8 dozen crackers.
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