Category

Yields1 Serving

 2 cups Great River Organic Milling Rye Flour
 1 cup Great River Organic Milling Oat Flour or quick rolled oats
 5 cups Great River Organic Milling Whole Wheat Pastry Flour
  cup brown sugar
 1 ½ tsp salt
 1 tsp baking soda
 1 cup butter
 2 ⅔ cups buttermilk

1

Blend dry ingredients in large mixing bowl.

2

Cut in butter with a pastry blender, or use a food processor with dough blade. Add buttermilk.

3

Divide dough into four pieces, roll each piece into a thin rectangle on a floured board or between two sheets of waxed paper.

4

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.

Ingredients

 2 cups Great River Organic Milling Rye Flour
 1 cup Great River Organic Milling Oat Flour or quick rolled oats
 5 cups Great River Organic Milling Whole Wheat Pastry Flour
  cup brown sugar
 1 ½ tsp salt
 1 tsp baking soda
 1 cup butter
 2 ⅔ cups buttermilk

Directions

1

Blend dry ingredients in large mixing bowl.

2

Cut in butter with a pastry blender, or use a food processor with dough blade. Add buttermilk.

3

Divide dough into four pieces, roll each piece into a thin rectangle on a floured board or between two sheets of waxed paper.

4

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.

Hardtack