*  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: ÿÿÿÿPosition 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
  
 
 
                    - - - - - - - - - - - - - - - - - -