Nothing fancy, just basic baking.

AP flour unbleached, overnight cold fermentation in the fridge, spray and steam pan at the start of the bake, came out of the oven making cracking sounds.

Reinhart's crackers are facinating.  I made a basic variation of the whole wheat with sesame seeds.

 First try with wet dough.  Should have used more steam.

I tried to include a picture, but I'm not adept enough with my photo editor and the online host.  Maybe another time.  But, trust me, they look and taste good.

They're the Four-Seed Snack Crackers on page 122 of Brother Juniper's Bread Book by Peter Reinhart.

Grind 1 cup each sunflower and pumpkin seeds into a flour in the blender.  Also grind 1/2 cup flax seeds in the coffee grinder.  He has you grinding all three seeds together, but the flax seeds did not break down properly.  Mix with 3-1/2 cups ww flour (or ap if you must), 1 cup sesame seeds, 1 teaspoon salt, 5 tablespoons honey, and 1/2 cup oil; add 6-8 ounces of water as needed to make a ball of dough. Knead about 10 minutes "until smooth, firm, but elastic, satiny rather than tacky" about 10 minutes.  Then place in an oiled bowl covered with plastic wrap for at least 10 minutes (I left it overnight).**

Divide into six pieces.  I rolled each piece into a ball and flattened it.  Then I placed five of the flattened balls on a cookie sheet in the freezer for a few hours before placing them in a freezer bag.  They'll keep up to three months.  Roll today's dough out to about 1/8 inch thick.  (It was still stiff from the refrigerator, so I nuked it for a few seconds before rolling.)  I found that my Sil-Pat (little brother to the Roul-Pat) was adequate because the dough was oily enough, but he warns that you should re-flour as needed.  Then he has you use a biscuit cutter or a pizza roller knife to cut out round or diamond shapes, but I used a plastic dough scraper - gently - on my Sil-Pat and cut out random shapes.  I just wanted crackers and wasn't trying to impress the bridge club.

Finally, you can mist the top of the crackers with water and sprinkle with more sesame seeds or other toppings, but I didn't.  I just baked in a 340-degree F oven for 20-25 minutes until they're light golden brown.  You're warned to let them cool for at least 20 minutes so that they'll crisp up.

My first batch is now almost gone.  When I'm ready, I'll pull out another piece of dough, defrost it, and repeat.  I can keep the crackers coming with just a little effort.

Rosalie

**EDIT:  PLACE IN REFRIGERATOR - Details! Details!