100% of 100% of whole wheat cheese crackers

Whew. Glad that's over. Apologies for the absence. Blogger shut down mah dadgum site on account of suspicious activity *look right, looks left* They said their "spam bots" reported me. Bots. As if. It's all algorithm, and we know it. Anyhoo ... ah'm so happy to be back ah'm all tingly inside.

Three cups wheat seeds milled finely. Processed with 8 oz cheddar cheese (could have used more). Water added while processing until formed into a ball and pulled away from sides of processor, for these exceedingly dry seeds that turned out to be about 6 oz cold water. Plus a little more for relatively wet dough. Rolled out onto excessively floured work surface, scraps returned to processor, thus the dough became increasingly dry through a series of four batches.

Obviously these crackers are 100% whole wheat, no messing around, as commercial processors do, with separating out the components, the bran and the germ, then returning 100% of the components but not 100% of 100% of the components along with the addition of riboflavin, niacin, thiamin and iron but only a fraction of what was removed. See how they do? They LIE! And it's legal!

So. The taste of this properly milled 100% of 100% whole wheat with all its pulverized components takes a bit of getting used to when you're raised on overly refined and partially enriched white flour. Even when you think you're doing good by buying what is advertised as 100% whole wheat, you're simply not, and that's a low-down dirty rotten stink'n shame. Here's the thing: wheat berries contain oil. Wheat berry oil goes rancid very quickly when exposed to air. This makes marketing, transporting, storing whole wheat flour something of a problem for manufacturers. If the whole wheat flour you faithfully buy commercially really is 100% of 100% whole wheat then you would see fat listed on the nutritional panel. Fat is not listed on the nutritional panel. Proof the consumer is being hornswoggled.

Your Honor, I rest mah dadgum case.