Recipe - Scandinavian Hardtack

1 One half cup Rye flour
1 One half cup Whole wheat or allpurpose
Flour
One half teaspoon Salt
One fourth cup Brown sugar, firmly packed
One fourth cup Oil
1 cup Plain yogurt

"The yogurt lends an initial tartness, but the aftertaste is mellow and
full of rye flavor. This simple cracker is good with peach jam. 300~F. 30
to 35 minutes Preheat oven to 300~F.

In a large bowl or in the food processor, combine the flours, salt, and
sugar.

Add the oil and blend until the mixture resembles coarse meal. Add the
yogurt and blend to form a dough that will hold together in a cohesive
ball. The dough should be quite stiff. Divide into 4 equal portions for
rolling.

On a floured surface, roll these out, one at a time, into large circles.
Roll as thin as possible, about 1/16 inch, so that each is approximately 12
inches in diameter. Prick all over with a fork, making certain to push all
the way through the dough.

Place on an ungreased baking sheet and bake for 15 minutes. Turn the
circles over and continue baking for another 15 to 20 minutes, or until
crisp and completely dried throughout. Watch carefully and remove the
hardtack the moment it starts to brown. Browning adversely affects the
flavor of these crackers. Cool on a rack.

VARIATION: All rye flour can be used instead of the wheatrye combination.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini