SESAME RYE CRACKERS

SESAME RYE CRACKERS 2 cups unsifted rye flour 3/4 cup unsifted whole wheat white or unbleached flour 1/2 cup sesame seeds or half sesame, half caraway seeds 1/2 tsp. salt 1 tsp. baking powder 6 tablespoons butter 3/4 cup milk 1 egg, lightly beaten

Combine flours, seeds, salt and baking powder, stirring until mixed well. Cut in cold butter using a pastry cutter until mixture resembles coarse corn meal.

Beat egg slightly and beat into milk. Stir milk mixture into dry mixture until mixed, but do not overmix or the crackers will be tough.

Turn out onto a lightly floured work surface (a silicone mat works nicely to keep from sticking without adding too much flour).

It is important that the dough be the right consistency. If the dough is sticky and hard to roll out, add a tablespoon of flour at a time to the work surface and knead it in until the dough can be rolled out. If the dough is too crumble and won't hold together, it may need to be kneaded more or a few drops of water at a time may be added until the dough can be rolled.

Roll out to cracker thickness (about 1/8"). Transfer crackers to a parchment or silicone lined baking sheet and score or cut lightly into squares, circles or diamonds (circles will have some waste but these may later be added to a breadcrumb mixture).

Prick with a fork to keep crackers from puffin up in the center.

If desired, the tops may be brushed with an egg wash (1 egg white mixed with 1 tablespoon of water), and extra sesame seeds sprinkled over the top. Sesame seeds are high in calcium. Or, for a variation, the crackers may be sprinkled lightly with grated Parmesan cheese.

Bake at 325°F. for about 30 minutes or until crackers are lightly golden and crisp (Parmesan crackers brown more quickly so reduce heat to 300 after first few minutes).

Store in an airtight container.

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