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.