whole wheat flour = 2 C.
wheat germ = 2 TBS
salt = 1 tsp
baking powder = 1 tsp
brown sugar = 2 TBS
dry milk solids = 2 TBS
margarine = 6 TBS
water = 1/2 C.
molasses = 1 TBS
cornmeal and spices
Preheat the oven to 350°F.
Combine the first 6 ingredients. Cut in the margarine. Combine the water and molasses separately and then add them to the mix.
Knead it a little until it’s smooth. Grease two cookie sheets or preheat two baking stones. Sprinkle either option lightly with cornmeal.
Divide the dough in half. Roll out half of the dough dime-thin, directly onto the sheet or stone. Repeat with the other half. (Flouring the rolling pin should help.) Sprinkle lightly with paprika, garlic, onion, or seasoned salt. I use paprika, garlic powder, onion powder, coarse salt, and Butt Rub (a BBQ seasoning – isn’t that an appetizing name?).
Run the rolling pin over the dough one more time and then prick the dough here and there with a fork. Cut into squares or triangles.
Bake 10 minutes or until lightly browned.
If you can resist eating half the batch immediately, I salute you with a Wheat Thin!