Thursday, November 5, 2009


3 c. whole wheat flour
1 c. stone ground corn meal
1 t. sea salt
3/4 c. unrefined corn germ oil
sesame seeds

Preheat oven to 375 degrees. Mix flour, corn meal and salt together. Stir in oil. Add water gradually until the dough holds together but is soft enough to roll. Do not knead too much. Roll out thin, sprinkle with seeds, and lightly roll seeds into the dough. Cut into squares. Bake 20-30 minutes, or until lightly browned.

To make breadsticks, use 1/3 c. oil. Roll into long, thin sticks, and then roll in seeds. Bake until crisp.

Notes: We use plain old table salt, regular corn meal from WinCo's bulk section, and either vegetable or olive oil. I like the crackers better than the breadsticks.

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