| 1 | "the yogurt lends an initial tartness, but the aftertaste is mellow and full of rye flavor. |
| 2 | This simple cracker is good with peach jam. |
| 3 | 300°F. |
| 4 | 30 to 35 minutes preheat oven to 300°F. |
| 5 | In a large bowl or in the food processor, combine the flours, salt, and sugar. |
| 6 | Add the oil and blend until the mixture resembles coarse meal. |
| 7 | Add the yogurt and blend to form a dough that will hold together in a cohesive ball. |
| 8 | The dough should be quite stiff. |
| 9 | Divide into 4 equal portions for rolling. |
| 10 | On a floured surface, roll these out, one at a time, into large circles. |
| 11 | Roll as thin as possible, about 1/16 inch, so that each is approximately 12 inches in diameter. |
| 12 | Prick all over with a fork, making certain to push all the way through the dough. |
| 13 | Place on an ungreased baking sheet and bake for 15 minutes. |
| 14 | Turn the circles over and continue baking for another 15 to 20 minutes, or until crisp and completely dried throughout. |
| 15 | Watch carefully and remove the hardtack the moment it starts to brown. |
| 16 | Browning adversely affects the flavor of these crackers. |
| 17 | Cool on a rack. |
| 18 | Variation: all rye flour can be used instead of the wheat-rye combination. |
