5 cups white flour (rye can also be used as well as a mixture of the two)
1/3 tbsp Celery seeds
1 tsp sugar
1 tsp baking powder
1 tbsp salt
1 1/2 cup water
2 tbsp. butter
Preheat oven to 350 f
Combine all ingredients in a bowl, mix until a stiff dough. Flour the counter, knead & roll out the dough until very smooth, make 1/4 " thick.
Place dough on a floured or greased baking sheet, form dough to a large rectangle using a knife to cut off excess.
Carefully cut dough in a grid, so that each cracker is roughly 1½" long X ¾" wide. A pizza cutter and ruler will make this step very easy.
Pierce each with 2 holes approximately ¾ of an inch apart. Place sheet on middle rack and bake for 15 minutes.
In a sauce pan on stove top, melt 2 tbsp butter. After 15 minutes take zweiback out of the oven, brush melted butter over the crackers.
Put back in oven for 15 minutes to finish baking. Zweiback should come out of the oven lightly browned & still a little soft. Let cool on cookie rack. When cool break crackers along the lines previously cut.
If still to moist/soft, turn off the oven and let the zweiback sit in the residual heat, do NOT let cool in a covered container.
Serves up to five
High Altitude: Add 5 tbsp extra flour