Source:

Ken Anderson

Serves/Makes:10 pieces

Ingredients

• 4 cups (950 ml) flour (perferably whole wheat)
• 4 tsp (20 ml) salt
• Water (about 2 cups)

Preparation

• Pre-heat oven to 375 degrees (200 C.).
• Mix the flour and salt together in a bowl.
• Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won t stick to hands, rolling pin or pan.
• Mix the dough by hand.
• Roll the dough out, shaping it roughly into a rectangle.
• Cut the dough into squares about 3 x 3 inches and inch thick.
• After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object.
• Do not punch through the dough.
• The appearance you want is similar to that of a modern saltine cracker.
• Turn each square over and do the same thing to the other side.
• Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes.
• Turn each piece over and bake for another 30 minutes.
• The crackers should be slightly brown on both sides.
• The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.

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