1 cup + whole wheat bread flour
6 T. milk
4 T. sunflower oil
1 1/2 T. honey
1 t. salt
Combine and knead for several minutes, adding more flour as you work the dough. Leave if on the counter for a few hours (even overnight) if you have it. If not, preheat oven and baking stone to 350. Remove stone when hot, rub with a bit of olive oil, and roll out dough directly on stone. Roll it as thin as you can (about 1/4″ thin). Cut away excess. Brush with salt water (1 t. sea salt dissolved in warm water). Cut dough into squares. Bake for 10 minutes, check crackers, removing edge ones if they are browning too quickly. Switch with inside ones if necessary. Bake for an additional 8-10 minutes. Crackers with crisp up as they cool.