Quote:
Originally Posted by Ea
World's Best Crackers*
pumpkin sesame sunflower linseeds rolled oats, whole grain rye flour.
Whole grain wheat will make a nice substitute for whole grain rye, which I know can be hard to get hold off in some places. Do use whole grain flour in any case, for the nicer structure it'll give.
*That's what the recipe was called... but they definitely are great  Light and crispy.
watch out ...or you'll get hard, boring crackers.
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This morning I made them. I did not find whole grain rye (I ordered it though), I used whole grain wheat instead with a little less salt than reccomanded. Baked them for 20 minutes and got the most wonderful crackers ever.
Yes, they are light and crispy. I have to make an effort not to eat them all before wife and daughter come home.
No, I did not get hard, boring crackers.
Yes, the cleaning lady, that was kept out of the kitchen until I finished, commented on the nice smell, she tasted one, made funny noises and asked for the recipe. She is a great cook herself, and this Danish specialty impressed her. Ah.
Thank you Ea, for an other great recipe.