6 c. whole wheat flour
1 1/2 c. brown sugar
1 tsp. salt
1 tsp. baking soda
2 c. sour milk or buttermilk

You can make buttermilk from powdered milk by mixing 2/3 cup powdered milk in 2 cups water, then add 2 tablespoons of lemon juice or vinegar.

Mix all ingredients thoroughly to make a stiff sticky dough. Divide the dough in half and press evenly to the edges of 2 ungreased baking sheets. Bake at 350 degrees until golden brown around the edges, about 30 minutes. Turn the oven off and remove the baking sheets.

With a spatula, lift the cooked dough from the pans and tear it into 1/2 inch chunks. Return the pan of dough pieces to the oven and allow the remaining heat to dry them completely. If necessary heat oven to 200 degrees to complete the drying.

Using a coarse setting on a food or meat chopper, grind the dry dough chunks, then put the resulting coarse flour in a strainer and sift out the small pieces to use as cracker crumbs for pie crusts or other desserts. The larger pieces can be used as crunchy wheat cereal. Top these with milk and eat cold, or heat them with a little milk or water to serve hot.

VARIATIONS:

Add cinnamon or nutmeg to the dough before baking.

Make stuffing mix by omitting the sugar and adding sage, poultry seasoning, celery salt, onion salt or powdered beef or chicken bouillon to the dough before baking. After the dough is baked and ground, moisten the large pieces with broth or warm milk for stuffing; use the finer pieces as toppings for casseroles or noodles.