Mixed seed and Cranberry crackers

amount preparation
Baking Soda 1 teaspoon
Butter/Unsalted Melted, for greasing
Cranberry/Dried 1/2 cup
Flour/All Purpose 1/2 cup
Flour/Rye 1/2 cup
Honey 1/4 cup
Milk/Buttermilk 1 cup Milk w/ Lemon juice
Pumpkin/Seed 1/4 cup
Rosemary/Fresh 1 tablespoon finely chopped
Salt/Kosher 1 teaspoon
Sunflower/Seed 2 tablespoon

Directions

  1. Preheat oven for 180C (160 fan forced)
  2. Brush loaf pan with melted butter to grease, line long sides and base with non-sticking baking paper
  3. Sift together plain and rye flour, bicarbonate of soda and salt
  4. Stir in seeds, cranberries and rosemary until evenly combined
  5. Combine buttermilk and honey
  6. Add combined wets to dry until just evenly combined
  7. Pour mix into prepared loaf pan
  8. Bake in oven for 45-50 minutes or until cooked when tested with a skewer
  9. Stand load in tin for 5 minutes before transfer to wire rack for cooling
  10. Cool completely ~1 hour
  11. Reduce oven to 150C (130C fan forced)
  12. Line oven trays with non-stick baking paper
  13. Cut loaf into very thin slices
  14. Bake in oven for 30-35 minutes until crackers are deep golden
  15. Cool on trays (they will further crisp)

Notes

References