Ingredients 2 Cups All-Purpose Flour 2 tsp Baking Soda 1 tsp Sea Salt 2 cups Buttermilk (at room temperature) 1/4 Cup Brown Sugar 1/4 Cup Honey 1 Cup Raisin or 1/2 Cup Dried Blueberries and 1/2 Cup Dried Cranberries 1/2 Finely chopped Pecans 1/4 Cup Sesame Seeds 1/4 Cup Ground Flaxseed 1 Tbsp Chopped Fresh Rosemary Method Preheat oven to 350˚F. In a large bowl, stir together the flour, baking soda and salt. Mix in the buttermilk, brown sugar and honey. Then add the raisins or dried blueberries, dried cranberries, pecans, sesame seeds, flaxseed and rosemary and stir just until combined. Pour the batter into two 4x8-inch, oiled loaf pans and bake for about 45 minutes, until golden and springy to the touch. Remove from pans and cool thoroughly. Chilled the bread in the freezer for about 20 minutes. The cooler the bread the easier it is to slice thinly. Slice the loaves as thin as you can and place in a single layer on an ungreased cookie sheet. Bake at 300˚F for about 12 to 15 minutes, then flip them over and bake for another 12 to 15 minutes, until crisp and golden brown in color. Make about 8 dozens crackers. |