Whole-Grain Crackers
Yield: 48 crackers

3 Tbsp Peanut butter or tahini
4 Tbsp Buttermilk
1/4 cup Soy flour
1 Tbsp Oil
1 cup Flour, whole wheat pastry
1 Tbsp Yeast, brewers

Combine wet ingredients. In a separate bowl, combine dry
ingredients. Mix the two thoroughly. Let the dough sit five minutes to absorb all the liquid. Add more flour or buttermilk (usually buttermilk) to make a dough pliable enough to work.

Lightly flour a board, and knead dough enough to form a ball.

Cut dough in four parts, dust with flour, and roll out 1/16 inch thick. Cut crackers with a cookie cutter, and prick each cracker several times with a fork.

Place crackers close together on a greased cookie sheet, and let dry while the oven heats to 400 F. Bake crackers five to eight minutes. They burn quickly, so watch very closely after five minutes. Five is often enough, anyway. Pull the done crackers off the sheets if the thinner ones get to looking done while the thicker ones need time.

Cool thoroughly and store in airtight plastic bags. Also can be frozen.