Instructions: Bread machine method: Place the flours, regular salt, Sourdough Bread Enhancer, oil and water in the bread machine and process until a soft, pliable ball of dough forms, adjusting flour or liquid if necessary. Cancel the machine at the end of the first knead cycle.

Food processor method:
Place the flours, regular salt, Sourdough Enhancer in the work bowl of the food processor fitted with the plastic blade. With the machine on add the oil and then the water. When a ball of dough forms, knead for 40 seconds. The dough should be soft and pliable.

Stand mixer method:
Place the flours, regular salt, Sourdough Enhancer in the bowl of a stand mixer fitted with the dough hook. With the mixer on lowest speed add the water and oil. Knead on medium speed for 10 minutes, adding more water if necessary to make a smooth, slightly sticky ball of dough.

Allow the dough to rest 15 minutes before proceeding, then preheat the oven to 450 F, with the rack in the upper third of the oven. Lightly coat the underside of a heavy duty jelly roll pan, or a heavy baking sheet with non-stick vegetable spray. Divide the dough in 6 pieces (cover the remaining while you work with each piece). Sprinkle the work surface with a generous amount of seeds and press them into the dough. Roll the dough in a free form shape as thin as possible, then transfer it to the prepared pan and continue rolling until paper thin. Bake for 5-7 minutes or until the edges are crisp and brown and the center has risen unevenly and bubbled. Cool on racks and store uncovered at room temperature.

NOTES : This simple to make cracker bread does not contain yeast or any other leavening. A perfect solution to high altitude baking.

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