1 ½ cups high gluten bread flour
½ cup rye flour
2 teaspoons baking soda
¼ packed brown sugar
5 tablespoons barley malt syrup
¼ tsp salt
2 cups buttermilk
2 and 1/2 cups of mixed seeds and fruit (raisins, craisins, dried currants, diced dried apricot, sunflower seed, pumpkin seed, flaxseed, sesame seed)
½ tsp fresh, cracked black pepper
1 tsp chopped fresh Rosemary
Preheat oven to 350° and grease two 8×4 in. loaf pans and set aside.
Measure everything except the dried fruit seeds and pepper and herbs into a mixing bowl and stir well by hand. Then fold in the remaining ingredients.
Divide equally between the two prepared pans and bake for 45 to 60 minutes. Until a toothpick inserted into the center comes out clean.
Remove some pans and cool on a wire rack completely. Then cover with a clean kitchen towel and let sit overnight or even up to 48 hours.
Slice each loaf in half lengthwise and then slice as thin as possible into individual crackers. Aim for no more than 1/4 in thick. Use your sharpest serrated knife.
Arrange slices on a parchment-lined baking sheet and bake at 300° for 30-45 minutes, flipping every 10 to 15 minutes until crispy.
Let cool completely and then store in an airtight container or Ziploc bag for up to 7 to 10 days. If they lose some of their crispness, they can be freshened again in the oven for a few minutes.
