- 1 1/4 cup dried cranberries
- 1 tablespoon butter
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/2 cup yellow cornmeal
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 1/2 teaspoons baking soda
- 2 cups milk
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 1/2 cup chopped pistachios
- 1/4 cup sunflower seeds
- 1 tablespoon chopped fresh sage
Plump cranberries in hot water for 15 minutes. Drain and pat dry.
Preheat the oven to 180°C. Butter the insides of two loaf pans.
In a large bowl, mix together both flours, cornmeal, salt, pepper and baking soda. Add remaining ingredients, then stir to combine.
Pour batter into loaf pans and bake 30 minutes, until bread is lightly browned and springs back when touched.
Remove from loaf pans and cool completely on a wire rack. Place cooled loaves in the freezer for at least 45 minutes before continuing. (At this point, loaves may be kept frozen for up to a month.)
When ready to slice loaves, preheat oven to 160°C. Slice as thinly as possible and place on a baking sheet.
Bake crackers for 20 minutes or until richly browned and crispy, flipping once after 10 minutes. Remove from baking sheet and cool completely.
Serve with your favorite cheese or spread.