2 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 teaspoon salt
2 tablespoons granulated sugar
1 egg, beaten
3/4 cup milk (try a little less first)

Preheat oven to 325 degrees F.

In food processor or in large bowl, stir together the flour, cornmeal, salt and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.

On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 x 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few minutes.

Yields 10 to 15.