INGREDIENTS

INSTRUCTIONS

"These crackers have an intense wheat flavor that comes from using the
whole grain. Enjoy them alone or with fresh fruit, such as pears and
peaches. 350~F. 25 to 30 minutes
Cover the wheat berries with the water and soak overnight. Or, if you want
to make the crackers the same day, cook the berries in the water over a
moderate heat for 20 minutes, or until they are tender. Drain the berries
in a sieve for 10 minutes. They should be well drained, but not dry.
Preheat the oven to 350~F.
Put the wheat berries into the food processor and process them to a pulp.
If you do not have a food processor, use your blender, processing about 1/3
cup at a time. Blend until there are no whole berries left. Place the pulp
in a large bowl and blend in the egg and the oil.
With your hands, work in enough of the flour to form a dough that will hold
together in a cohesive ball. Divide it into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll out to a thickness of 3/16 inch.
Cut the dough into 2- by 3-inch rectangles. With a metal spatula, transfer
the individual crackers to an ungreased baking sheet. This dough has a
tendency to tear before it is baked, so treat it gently. Be sure to cut all
the way through the dough before trying to lift the crackers.
Brush the tops with oil and sprinkle lightly and evenly with salt, if
desired. Bake for 15 minutes. Turn the crackers over, brush the tops again,
and bake for another 10 to 15 minutes, or until they are lightly browned.
Cool on racks. Yield: 30-35.
VARIATION: If you like cinnamon toast, try the following: After turning and
brushing, sprinkle a little sugar and cinnamon on the freshly brushed tops
and continue to bake as directed.

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