Whole Grain Crackers

From Nourishing Traditions, by Sally Fallon. Makes about 5 dozen

• 2 1/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture
• 1 cup plain yoghurt
• 1 teaspoon sea salt
• 1 1/2 teaspoon baking powder
• 2 tablespoons sesame seeds, toasted in oven
• 8 tablespoons butter, melted
• unbleached white flour

Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 tablespoons butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out to about 1/8 inch on a pastry cloth, using unbleached white flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake at 65C/150F in the oven (or in a dehydrator) for until completely dry and crisp. Store in an airtight container in the refrigerator.