SCANDINAVIAN HARDTACK

      Title: SCANDINAVIAN HARDTACK
  Categories: Crackers
       Yield: 4 Servings
  
   1 1/2 c  Rye flour
   1 1/2 c  Whole wheat or all-purpose
            Flour
     1/2 ts Salt
     1/4 c  Brown sugar, firmly packed
     1/4 c  Oil
       1 c  Plain yogurt
  
   "The yogurt lends an initial tartness, but the aftertaste is mellow
   and full of rye flavor. This simple cracker is good with peach jam.
   300~F. 30 to 35 minutes Preheat oven to 300~F.
   
   In a large bowl or in the food processor, combine the flours, salt,
   and sugar.
   
   Add the oil and blend until the mixture resembles coarse meal. Add the
   yogurt and blend to form a dough that will hold together in a cohesive
   ball. The dough should be quite stiff. Divide into 4 equal portions
   for rolling.
   
   On a floured surface, roll these out, one at a time, into large
   circles. Roll as thin as possible, about 1/16 inch, so that each is
   approximately 12 inches in diameter. Prick all over with a fork,
   making certain to push all the way through the dough.
   
   Place on an ungreased baking sheet and bake for 15 minutes. Turn the
   circles over and continue baking for another 15 to 20 minutes, or
   until crisp and completely dried throughout. Watch carefully and
   remove the hardtack the moment it starts to brown. Browning adversely
   affects the flavor of these crackers. Cool on a rack.
   
   VARIATION: All rye flour can be used instead of the wheat-rye
   combination.
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