Whole Grain Crackers

2 1/2 c. freshly ground spelt, kamut, whole wheat or rye flour, or a mix
1 c. plain yogurt
1 t. sea salt
1 1/2 t. baking powder
2 T. sesame seeds, toasted in oven
8 T. 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 tablespoons butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. 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 (or a dehydrator) for until completely dry and crisp. Store in an airtight container in the refrigerator.

Nourishing Traditions