It looks like a lot of ingredients, but each one is important for the flavour and texture of the loaf, so make a list, check it twice, and get going! Also, one recipe makes about eight dozen crackers, so it's well worth the work.
Course Bakery
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 96crackers (about 8 dozen)
Calories 37kcal
Author Aimee
Ingredients
Crisps Base Recipe
1cuporganic whole-wheat flour
1cuporganic all-purpose flour
2teaspoonsbaking soda
1/2teaspoonsalt
2cupsbuttermilk
1/4cupraw cane sugar
1/4cupliquid honey
Seeds:
1/2cuproasted pumpkin seeds
1/4cupsesame seeds
1/4cupground flax seed
Suggested Add-ins:
1/2cupapricots
1/2cupdried figschopped
1/2cupchopped hazelnuts
1Tablespoonchopped fresh rosemary
or
1/2cupraisinsor dried cranberries
1/2cupfigs
1/2cuppecanschopped
Zest of one orange
Instructions
Preheat oven to 350°F.
Bake the Loaves
In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, cane sugar and honey and stir a few strokes.
Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended.
Pour the batter into 1 8”x4” loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray.
Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers.
Slice & Bake the Crisps
The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen.
Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.)
Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Cool and store in an airtight container.
Notes
Because of the whole-wheat flour, these are a fairly hefty cracker. Feel free to use all-purpose flour instead of the whole wheat (for a total of 2 cups white flour)- adapted from Dinner with Julie