2 c. water (very warm)
1 T. yeast (active dry)
1 c. sesame seeds
1 c. wheat germ (or bran)
1/4 c. soy margarine (melted)
2 t. salt
1 T. honey
1/2 c. pecan meal
4 c. whole-wheat flour (or more if needed)
Mix all ingredients in a bowl; then divide into 8 equal parts and roll each into a rectangle on a lightly floured breadboard. Lift and turn the dough over as you roll it. Use only enough flour to keep from sticking. (The dough should never look floured.) Roll until very thin; then lift onto a cookie sheet and mark into squares with a pastry cutter or knife. Bake at 350 deg. F. for 10 – 15 minutes or until golden brown. You must watch and remove outer edges, as they brown faster. The thinner they are rolled, the better they will taste.
TIP: Try some with a combination of other flours for a different taste. This does freeze well. Be prepared, for they disappear fast. Years ago a neighbor made these and brought them to us. Everyone loves them.
Per serving: calories: 24; fat: 0.8 grams; saturated fat: 0.1 grams; sodium: 32 milligrams; carbohydrates: 3 grams; dietary fiber: 0.3 gram: protein: 1 gram.
The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.