Instructions: Note 2: or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading

Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. Knead until a smooth ball has formed.

Preheat the oven to 450F with the rack in the center position. Line 4 large baking sheets with parchment. Either by hand or using a pasta machine roll the dough into long strips 1/8" thick. Place the strips on the baking sheets, brush with egg with and sprinkle with seeds and salt. Press lightly with your fingers to push the seeds into the dough. Working with one baking sheet at a time, for 5-6 minutes, then loosen the strips and place them right on oven rack to bake for another 3-4 minutes until crisp and brown, but not burned. These will not cook evenly. Cool on racks before storing at room temperature.

Lora Brody

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