Crackers

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paquerette
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Crackers

Postby paquerette » Tue Jun 05, 2007 5:53 pm

From NT

Whole Grain Crackers

2 1/2 cups freshly ground spelt, kamut, whole wheat, or rye flour, or a mixture
1 cup plain yogurt
1 tsp sea salt
1 1/2 tsp baking powder
2 tbsp sesame seeds, toasted
8 tbsp butter, melted
unbleached white flour

Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder, and 4 tbsp butter in food processor and process until well blended. Add sesame seeds and pulse once or twice. Roll out to about 1/8 inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake in a 150-degree oven for until completely dry and crisp. Store in an airtight container in the fridge until the next time you're ovulating or D's out of town.

TigerPurring
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Postby TigerPurring » Tue Jun 05, 2007 9:03 pm

Ha! Jeni, you're funny!

These look good, though. I guess the yogurt leavens the flour a bit? Nifty.

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pixiexto
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Postby pixiexto » Wed Jun 06, 2007 8:37 am

Is this the one for me? I think I could swing 'em, with silken tofu (soured) and marg....

Have you made them yet? I made graham crackers once and they were la barf, unfortunately.
someday is today.

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paquerette
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Postby paquerette » Wed Jun 06, 2007 9:56 am

Nah, I haven't made them. The whole 12-24 hour prep time keeps scaring me away.

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pixiexto
Crumbs on the brain
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Location: playing in the sand

Postby pixiexto » Wed Jun 06, 2007 1:47 pm

Yeah, no kidding!


Still, a girl can always use crackers..... :P
someday is today.


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