ROSEMARY RAISIN PECAN CRISPS
(Based on Lesley Stowe's Raincoast Rosemary Raisin Pecan Crisps)
adapted by Dan Metcalf

NOTE: 20080524 For the toasting we had a little burning for the batch at 300F.  
	Further testing on the toasting shows it isn't really necessary, but
	drying the bread is.  If you can dry the bread without toasting that's
	fine, otherwise I recommend some toasting at 250F for 15-20 minutes.

2 cups buttermilk
1/4 cup honey

1 cup whole wheat flour
1 cup unbleached all purpose flour
2 tsp. baking soda
1 1/2 tsp. sea salt
1/4 cup brown sugar
1 cup golden raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground (flax meal)
1 tbsp. chopped fresh rosemary

1. Preheat oven to 350 degrees

2. In a small bowl mix the buttermilk and honey.  Set aside.  In a large bowl, 
stir together the dry ingredients. Mix the buttermilk and honey until well 
blended, then combine with the dry ingredients.  Stir well.

3. Pour the batter into two 4"x 8" loaf pans that have been sprayed with 
non-stick spray. Bake for about 45 min.  Remove from the pans and cool on a 
wire rack.

4. Heat oven to 250F.  Slice the loaves as thin as you can and place the slices 
in a single layer on an ungreased cookie sheet. (A home slicer makes thin slices
easier, but you can do it with a good sharp knife.)Bake them for about 10 min. 
then flip them over and bake for another 5-10 min. Try not to eat them all at 
once!