Note: Buttermilk is on the caution (i.e. 1 item/day) list but given it is spread over so many crackers in this recipe I didn't have concerns about it. However, it would be easy enough to substitute half and half or a mixture of cream and milk for the buttermilk.
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary
Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two greased or sprayed 8”x4” loaf pans. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Frozen bread is easier to slice really thin. Once cool or frozen, slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (Slice and bake one loaf and put the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Makes about 8 dozen crackers.
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