|Whole wheat flour||1 2⁄3 Cup (26.67 tbs)|
|Whole rye flour||1 2⁄3 Cup (26.67 tbs)|
|Ground caraway||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Dried thyme||4 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Margarine||2⁄3 Cup (10.67 tbs)|
|Fresh thyme||1 Bunch (100 gm)|
Mix the flour with the caraway, salt, baking powder and 2 teaspoons of rubbed thyme.
Make a well in the middle, drop in 2 eggs and 1 egg white and mix with some of the flour.
Scatter the shortening over the flour in small bits and quickly knead together.
From the dough form 3 balls and chill 15 minutes.
Preheat the oven to 225°.
Grease two baking sheets.
On a floured surface roll out each ball 1/8 inch thick.
With a pastry wheel cut 1-inch strips in wavy lines and cut in 4-inch pieces.
Lay a washed and dried sprig of thyme on each cracker.
Whisk the remaining egg yolk with some water and brush onto the dough.
Sprinkle with the remaining thyme and the salt or caraway according to taste.
Bake 15 minutes or until golden brown on the middle rack of the oven.
Allow to cool.