Rye Crackers With Nuts, Seeds and Dried Fruit
Makes about 70 to 80 crackers.
Note: The baked loaf needs to chill at least an hour before slicing and re-baking the crackers. Don't want 70 crackers at a time? You can freeze one half of the baked loaf, double-wrapped in plastic wrap and aluminum foil, for up to a month. Thaw overnight in the refrigerator before slicing and baking. From Kim Ode.
• 1 c. buttermilk
• 1/4 c. honey
• 1 c. rye flour
• 1 c. whole-wheat flour
• 1/2 tsp. baking soda
• 2 tsp. kosher salt