Whole-Grain Crackers

Whole-Grain Crackers

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 teaspoon sugar
¼ cup warm water (105° to 115°F)
1 cup all-purpose flour
½ cup milk
1 cup coarse rye flour or whole wheat flour
½ cup rolled oats, plus additional for coating
½ teaspoon salt
2 teaspoons unsalted butter, at room temperature

Directions:
Melted butter, for brushing
IN A MEDIUM BOWL, sprinkle the yeast and sugar over the warm water. Stir and let
stand until foamy, 5 minutes. Stir in the all-purpose flour and milk and beat until
smooth. Add the rye or whole wheat flour, oats, salt, and soft butter. Mix until a stiff
but pliable dough forms.
Turn the dough out into a lightly greased bowl, turn to coat, cover with a towel, and let
rise in a warm place until doubled in bulk, about 1 hour.
Meanwhile, preheat the oven to 400°F. Lightly oil 2 baking sheets.
Divide the dough in half and shape each into a ball. Roll the ball in oats to coat. Place
a ball of dough on each of the baking sheets and, with a rolling pin, roll each into a
rectangle about 15" × 12".
Using a pizza cutter, score each rectangle of dough into 5" × 3" rectangles. Pierce each
rectangle about 3 times with a fork. Bake until lightly browned and crisp, 12 to 15
minutes. Remove from the oven and brush with melted butter. Return any rectangles to
the oven if they are not crisp, watching carefully so they do not get too brown.
Transfer to racks to cool.
5 | WINTER
“To feel safe and warm on a cold wet night, all you really need is
soup.”
—Laurie Colwin
H
ere in northern Minnesota, winter begins with the first snow, which can be as early
as late October. Despite the fact that the season officially starts in late December,
there’s nothing like a soft blanket of the white stuff to fuel a desire to get cozy by a fire
while a pot of soup simmers on the stove and a fragrant loaf of bread bakes in the
oven. Because the cold months extend beyond a calendar winter here, we have had to
learn to embrace the snow and cold. Minnesotans partake in every ice and snow sport
imaginable: ice fishing, racing, hockey, skating, and sculpture as well as cross-country
skiing. In fact, the wonderful network of trails near our home features a little warming
hut where anyone can take a break and sip something hot to warm up. For me, that
little cabin in the woods sums up everything that is great about winter soups and
breads: They invite casual, cozy gatherings. Indeed, they can easily form relaxing
menus for the red-letter winter holidays. I’ve drawn inspiration from just about
everywhere and feature ingredients that are true to the season: root vegetables, dried
beans, peas, and grains augmented by ingredients tucked away in the freezer or
preserved from summer’s haul and set on the pantry shelf. On Christmas Eve, the
Swedes serve a “dip in the kettle” soup along with rye dipping bread. Traditionally, it
was served as an early afternoon snack while the Christmas ham baked in the oven.
The family gathered in the kitchen and swabbed chunks of bread into the roasting pan