Plus if you soak the dough overnight you get not only a tasty whole grain cracker but the added bonus of being able to properly digest the grains as explained here in depth, and here in short.
The night before cream in a large bowl:
1 cup of plain whole milk yogurt (I used Trader Joe's organic)
1 cup of grass-fed butter, softened (I used Organic Valley's cultured butter, on sale from Sprouts for $4.99/lb.)
3 1/2 cups of freshly ground wheat flour (I want to try other whole grain flours and see how they do--I will let you know)
2 teaspoons of salt (I used pink Himalayan)
The next day, when ready to bake:
Preheat oven to 400 degrees. Using white flour to dust your surface and dough, roll your dough out thin. Cut into strips and then cut into squares.
Place your squares on an ungreased cookie sheet and prick with a fork. Bake for about 8 minutes and check, keep checking every two minutes until done. They should be browning slightly on the edges, when done. Take off of sheet and place on a cooling rack. Serve plain, with cheese, or with a hearty soup. Yum!!!