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.
Prep Time 30minutes
Cook Time 50minutes
Total Time 1hour20minutes
Servings 96crackers (about 8 dozen)
Crisps Base Recipe
1cuporganic whole-wheat flour
1cuporganic all-purpose flour
1/4cupraw cane sugar
1/2cuproasted pumpkin seeds
1/4cupground flax seed
1Tablespoonchopped fresh rosemary
1/2cupraisinsor dried cranberries
Zest of one orange
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.
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