Recipe from Mesa Home Storage Center
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
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