Whole Grain Crackers (soaked)

I have made these crackers twice in the last week, since the first batch got chomped in one day! These crackers taste like Cheez-its to me, but in a good healthy way. ;)

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.

Rich, Whole Grain Crackers (made with Yogurt Dough)

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.)

Mix in:

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)

Cover and leave in a warm place for 12 to 24 hours (this is the “soaking” part).

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!!!