Whole Grain Seed Crackers
(Adapted from Nourishing Traditions, p518, Whole Grain Crackers)
2 ½ cups (600ml) freshly ground Organic Whole Wheat Flour
1 cup (250ml) Kefir
1 tsp (5ml) good quality natural salt
1 ½ tsp (7.5ml) Bicarbonate of Soda (Baking Soda)
¼ cup (60ml) organic sesame seeds – toasted in a dry pan, over low heat.
1 Tbsp (15ml) Poppy seeds
½ cup (120ml) good quality butter, melted.
Mix flour and kefir well. Make sure there is no dry flour left.
Place in a glass container and cover.
Leave for 24 hours on counter.
Place the soaked flour, salt, bicarbonate of soda and ¼ cup (60ml) butter in a food processor and process until well blended.
Add the seeds and pulse a few times to blend.
Roll out half of the dough at a time, on a floured surface, to about 1 -1 ½ mm thickness.
Cut into 3cm strips, and then into 5cm lengths.
Use a fork to make 3 rows of indentations on top of each cracker.
Preheat oven to 170°C
Place crackers on a greased baking sheet.
Brush crackers with the remaining melted butter.
Bake for about 12-15 minutes until crispy and lightly browned.
Store in an airtight container.
Makes about 60 crackers.