Rye Cracker Vegetarian Bread Recipe

To grind your own flaxseeds use a coffee grinder or mini chopper. (3 tbsp of seeds will equal about ¼ cup grounded seeds).

Stored in the fridge in an airtight container, it will keep for up to 1 week or freeze for up to 1 month.

Ingredients

• ¾ cup rye flour
• ¾ cup all-purpose flour
• ¼ cup flaxseeds
• ¼ cup ground flaxseeds
• 4 tsp butter, softened
• ½ tsp baking powder
• ½ tsp salt
• ½ cup milk

1. Preheat the oven to 325ºF. Place all ingredients, except milk into a large bowl. Using an electronic mixer, beat mixture together until crumbly.
2. Stir in milk until the dough becomes soft and sticky. You may need to add up to 3 tbsp water; if so do this 1 tbsp at a time.
3. Flour a flat surface and divide dough into quarters. Doing it one quarter at a time, roll into a ⅛ inch x 10 inch square. (3mm x 25 cm).
4. Once all quarters are done put onto ungreased baking sheets. Using the top and bottom racks in the oven, bake 2 at a time. Switch pans halfway through, rotating them, for about 20 minutes. Squares should be crisp and a golden colour when removing from the oven.
5. Allow squares to cool on rack. Once cool break into pieces and serve with soup.

Makes about 40 pieces