2 C. a/p flour
2 tsp baking soda
1 tsp salt
2 C. buttermilk
1/4 C. brown sugar
1/4 C.honey
1 C. raisins or dried cranberries
1/2 C. chopped pecans
1/2 C. green pumpkin seeds (optional)
1/4 C. sesame seeds
1/4 C. ground flax seeds
1 tbsp chopped fresh rosemary
Set oven to 350. In large bowl, stir together flour, baking soda & salt. Add the buttermilk, brown sugar & honey & stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed & rosemary & stir just until blended. Pour the batter into 2 4″ X 8″ loaf pans that have been sprayed with pam or greased. Bake for about 45 minutes until golden and springy to the touch. Remove from pan & cool on wire rack.
The cooler the bread (even semi frozen) the easier it is to slice really thin. I wrapped both loaves in foil & put in freezer til the day I wanted to use them. I let thaw slightly & then cut in half lengthwise & sliced each half into thin squares. Place the really thin slices on an ungreased cookie sheet in single layer. Bake in preheated 300 oven for about 15 minutes then flip over & bake for another 10 minutes until crisp & golden. Each loaf makes about 4 dozen crackers.
Verhoeve Family Recipes 