Crackers, a soaked grain recipe (If you like)

From Delores Casella’s A World of Breads

Soaked Grain Version:
2 cups flour
1 t. salt
1/4 cup butter
1/2 cup sour milk
1 large egg

Stir flour and salt together.  Cut the butter into the mixture until it is the consistency of cornmeal.  Stir in sour milk.  Cover, leave out overnight, or at least for a few hours (If your grain is freshly ground, you only need it to soak for a few hours)

Mix in an egg.  The easiest way to do this is to warm the dough slightly and use bread dough hooks to mix the egg in- this is a very stiff dough.

Roll the dough very thin, cut into squares or rounds and place on lightly buttered baking sheets.  Prick with a fork and bake at 400 for ten minutes.  You can salt them if desired.

For the unsoaked version, you mix the flour with salt, cut in the butter, then mix the egg and milk together in a cup and add them to the dough together, mixing well, baking as above.

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