Related to the previous post, as a side to the seaweed salad, I made sesame flatbread crackers. I've had this recipe in my binder for some time.  If you have the time, homemade crackers beat the packaged store brand crackers every time, hands down. 

I've been gradually moving further and further away from the white lily flour camp, incorporating different grains. Here I adapted Gourmet's recipe for Sesame Flatbread Crackers using rye and amaranth flours.  Regular all purpose flour is still needed to maintain the texture.  A rule of thumb I've adopted when substituting flours: start by substituting 1/3 and go from there.

Sesame Flatbread Crackers with Amaranth and Rye Flours
Adapted from Gourmet, May 2000

1 c amaranth flour, spooned and leveled
1 c white rye flour, spooned and leveled
1 c all purpose flour (I prefer the King Arthur brand)
2 tsp baking powder
2 tsp salt
1 stick unsalted butter, softened
3/4 c buttermilk (I used powder & water)
1 c sesame seeds (plus sesame seeds to sprinkle on top)
2 eggs  (I use an egg substitute)
1 1/2 T Agave nectar (you may use regular sugar and I'm sure honey would be an excellent subtle flavor combination)
1 T soy sauce

Whisk together flours and salt. Cut in butter. Make a well in the center and add buttermilk and 1 cup sesame seeds. Knead briefly in the bowl until a dough comes together.  Divide the dough into quarters or thirds, wrap each piece individually and place inside the refrigerator. Cool 15 mins.

Meanwhile, preheat oven to 350 degrees. Prepare your baking sheets, covering each cookie sheet with parchment paper. I prefer aluminum sheets, your baking time will need to be adjusted accordingly for your baking surface.

Whisk together eggs, agave nectar and soy sauce together in a small measuring cup. Set aside.  Set a small bag or bowl of sesame seeds next to it.

Remove one package of dough from the refrigerator. Dust parchment paper and rolling pin lightly with flour. Unwrap dough, roll out to 1/8 inch thickness or thinner onto parchment paper.  A tip: rolling cracker dough onto your parchment paper is an easier alternative than peeling individual crackers off your rolling surface. You can then pick the paper up and place it directly onto the baking sheet. Brush dough with egg mixture and cut into strips.  Sprinkle with sesame seeds and place into the oven. Repeat with each package of dough in the refrigerator.

Bake 15-17 mins, rotating halfway through. Watch crackers during the last 5 mins of baking, as they will brown quickly.