• 2 cups Great River Rye Flour
  • 1 cup Great River Oat Flour or quick rolled oats
  • 5 cups Great River Whole Wheat Pastry Flour (or a combination of more rye flour, barley flour and/or corn flour)
  • 2/3 cup of brown sugar
  • 1 cup butter
  • 2 2/3 cups buttermilk
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda


  1. Blend dry ingredients in large mixing bowl. Cut in butter with a pastry blender, or use a food processor with dough blade. Add buttermilk. Divide dough into four pieces, roll each piece into a thin rectangle on a floured board or between two sheets of waxed paper. Prick all over with a fork, cut into desired size and place on cookie sheet. Bake at 375 until golden brown. Thickness will determine baking time. Check after 5 minutes.