Whole wheat crackers

Mix yeast, sugar, 2 tablespoons flour and 60 ml warm water in a bowl. Put the bowl 10 minutes at a warm spot. Sift the rest of the flour and the whole wheat flour with the cinnamon in a bowl. Add the wheat from the strainer. Add stirring the roasted sesame seeds and salt. Take hands full flour from the bowl and rub with the other hand the oil in the dough. Add yeast mixture and ± 60 ml warm water till the dough is smooth but dry. Knead the dough 2 minutes on a flour dusted working area. Put the greased dough in a bowl and put it covered 1 hour on a warm spot.

Grease a baking sheet. Push the dough to let the air escape. Divide the dough in 3 portions and make a 30 cm long roll of each portion on a flour dusted surface. Put the rolls on the baking sheet.

Cut the dough rolls diagonally, almost through (bottom stays attached), every 2 cm. Cover the dough with a dish towel and put it 30 minutes at a warm place.

Preheat the oven to 200°C/395°F. Bake 30 minutes till the roll sounds hollow when tapped. Reduce the temperature to 120°C/250°F. Remove the roll from the oven and cut the slices entirely.

Place on 2 baking sheets. Bake the upper part in 30 minutes dry. Turn and bake the other side in 30 minutes dry and crisp. The crackers can be kept, in an airtight box, for 3 weeks.