Step 1

Preheat oven to 350°F.

Step 2

Spray one large bread loaf pan with nonstick cooking spray.

Step 3

Combine raisins, seeds, and almonds in a small bowl. Stir to combine – seeds and nuts will coat fruit and decrease stickiness.

Step 4

In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt.

Step 5

Bake 35 minutes until top is firm.

Step 6

Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.

Step 7

Preheat oven to 400°F.

Step 8

Remove bread from freezer. Let sit 10 minutes to thaw slightly.

Step 9

With a serrated knife, cut ⅛-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.

Step 10

Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool before breaking in half.

Step 11

Crackers can be stored up to 5 days in airtight container or bag.