Recipe

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• 2 1/4 cup rye
• 2 cup all-purpose flour
• 1 cup pecans ( chopped )
• 1 cup walnuts (chopped )
• 1 cup sliced almond
• 3/4 cup coconut flakes
• 1/2 cup sunflower seeds raw or roasted
• 1/2 cup flax seeds
• 1/2 cup pumpkin seeds raw or roasted
• 1/2 cup sesame seeds raw or roasted
• 1 cup 7 rolled grains cereal
• 1 cup brown sugar packed
• 2 tsp instant yeast
• 1 tbsp baking powder
• 2 tsp salt
• 1/2 tsp each, anise , funnel , caraway seeds
• 1/3 cup olive oil
• 1/2 cup buttermilk or milk or yogurt
• 3/4 cup honey
• 1 large egg for wash
• 2 tsp vanilla extract
• 1 tbsp molasses
• 1 tsp orange oil (optional)
• 1/2 cup condensed milk
• 1/2 cup corn syrup

• 1 In a large bowel Whisk together flour, salt, yeast and baking powder
• 2 add nuts, seeds and cereal (the rest of the dry ingredients) and mix thoroughly
• 3 Add oil, honey, molasses, vanilla extract, condensed milk, butter milk, orange oil (all liquid ingredients) and mix well. The mixture should be stiff and heavy, if not add couple spoons of rye flour.
• 4 Refrigerate over night. Do not expect it to rise a lot if any.
• 5 On baking day, heat the oven to 350 F
• 6 Dust the work surface with flour (any kind) if you are not using parchment paper
• 7 Divide the mixture into three portions and shape into balls
• 8 Lay a sheet of parchment paper on the work surface
• 9 Flatten one ball at a time with your hand to about 3/4 in. thick rectangle
• 10 Use rolling bin to stretch the mixture to 1/4in. or thinner. You need to dust the top of the mixture generously with flour or spray with cooking oil to prevent it from sticking to pin
• 11 If you are not using parchment paper, try to transfer the flattened mixture to a well greased cookie sheet
• 12 Use circular pizza cutter to trim the edges to shape it into rectangle or square . cut the flat sheet to 1 1/2 in. squares (it should make about 12 dozens)
• 13 Whisk the egg with one Tbsp of water in a small bowel and brush the top of the cut crackers, garnish with sesame seeds or pumpkin seeds (coarsely chopped) if desired.
• 14 Transfer to the oven preferably on a baking stone
• 15 Bake for about 20 minute or until the crackers started browning
• 16 Lower the temperature to 225 and bake for another 30 to 60 minutes or until desired crispness is reached.