3/4 cup (175 mL) whole grain flour or whole wheat flour
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) flax seeds
1/4 cup (50 mL) ground flax seeds
4 tsp (18 mL) butter, softened
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) milk
In large bowl and using electric beater, beat together rye and all-purpose flours, flaxseeds, ground flaxseeds, butter, baking powder and salt until crumbly. Mix in milk until dough is soft and sticky, adding up to 3 tbsp (50 mL) water, 1 tbsp (15 mL) at a time, if necessary.
Turn out onto lightly floured surface; knead just until smooth. Wrap and let rest for 10 minutes to relax dough.
Divide dough into quarters. On lightly floured surface, roll out, one quarter at a time, to 1/8-inch (3 mm) thick 10-inch (25 cm) square. Place on ungreased rimless baking sheet.
Bake, 2 sheets at a time, in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 20 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Rye Cracker Bread: Replace whole grain flour with rye flour.