Recipe Name Crunchy Crackers Submitted by Steve Recipe Description These crunchy crackers are almost like pretzels! Quantity 2 Quantity Unit sheet pans Prep Time (minutes) 135 Cook Time (minutes) 35 Ready In (minutes) 170

Ingredients Amount Measure Ingredient 1/2 cup (8 fl oz) water, warm (105 degrees) 1/3 cup barley flour 1/3 cup buckwheat flour 1/3 cup Millet flour 1/4 cup Vital wheat gluten 1/2 tablespoons molasses 1 teaspoon sugar 1/2 teaspoon yeast, instant 1/2 teaspoon salt 1 tablespoon flax seed meal 1 tablespoon flax seeds 2 tablespoons sesame seeds (toasted) Steps Sequence Step 1 Blend the flours, gluten, sugar, salt, yeast and flax meal (not the flax seeds) together. Add the molasses and water to form a ball of dough; then knead together into a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry. 2 Knead in the flax seeds. 3 Let the dough rise, covered, for 60-90 minutes, until it has expanded a bit. 4 Divide the dough into two pieces; roll each one into a rectangle approximately 14" x 9", about 1/8" thin (less). This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need 2 rest periods to allow you to roll it thin enough. 5 For easiest handling, turn the dough onto a piece of parchment paper. Brush the dough with water. Sprinkle with the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet. 6 Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it''s very coarse. 7 Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don’t need to separate them completely. Let the crackers rise for 30 to 45 minutes while you preheat your oven to 350°F (they’ll get just a bit puffy). 8 Bake for 18 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they’re completely cool, break apart, if necessary, and store airtight. 9 Yield: two 14" x 9" sheets of crackers.