*  Exported from  MasterCook  *

                      WHOLE WHEAT SESAME CRACKERS

Recipe By     :
Serving Size  : 72   Preparation Time :0:00
Categories    : Breads                           Appetizers
               Snacks                           Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6       tb           Sesame seeds -- plus...
    1/2   c            Sesame seeds
  1       c            Water
  3       tb           Canola or safflower oil
  1       t            Fine sea salt
  2 1/2   c            Whole wheat flour
    1/2   ts           Nonaluminum baking powder

 Surprise your family or guests with freshly baked
 crackers.  For special occasions, use cookie cutters
 to make them into imaginative shapes. Serve them with
 a dip for an appetizer or pack them in a lunch.
 Crackers will keep for two to three weeks stored in an
 airtight container. If the crackers lose some of their
 crispness, heat them at 250 F for about 5 minutes.

 DIRECTIONS: Position two racks in the
 center and the bottom third of the oven, and preheat
 the oven to 350 F.

 Spread 2 tablespoons sesame seeds on each of three
 unoiled baking sheets. This will prevent the crackers
 from sticking and will give them a delicious crisp
 bottom.

 Put the water, oil, and salt in a small bowl until
 combined. Stir in the 1/2 cup sesame seeds.  Add the
 water-oil mixture and mix to form a rough dough.
 Knead the dough in the bowl to form a ball, and turn
 out onto a lightly floured work surface.

 Lightly flour a rolling pin.  Roll the dough out into
 a 22- by 14-inch rectangle, about 1/16-inch thick.
 Using a fork, prick the dough all over to release
 trapped air and keep the dough flat.  With a pizza
 wheel or sharp knife, cut the dough into 2-inch
 squares or other shapes, or cut shapes with a 2-inch
 cookie cutter.

 Using a spatula, transfer the crackers to the prepared
 baking sheets. Bake until the crackers are light brown
 and firm to the touch, 15 to 20 minutes, switching the
 positions of the sheets halfway through the baking
 time. When the first two sheets are finished, remove
 them, and bake the third one as directed.  Cool
 completely.

 Source: May All Be Fed - by John Robbins (including
 recipes by Jia Patton & Friends) Typed for you by
 Karen Mintzias



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