Born in Bamberg, Germany, Stefan Uch met his love Theresa in Frankfurt and followed her to her native America. Theresa loves German bread, but cannot tolerate yeast, so Sefan came up with the idea of making unleavened German bread, roll it out flat, and call it crackers. “He was making the crackers for me and I was sharing them with people at work -- they plowed through them as fast as they could,” Theresa says. “They're unique and weirdly addictive.” It didn't take long, and the CrackermanCrackers.com business opened doors.
Crackerman crackers contain organic golden and brown flax seed, orgainc sesame seed, a low percentage of whole wheat, unbromated and unbleachd flour, and traditional bread spices like cumin, fennel, coriander, and extra virgin olive oil.
The wheat comes from Montana Flour & Grains in Fort Benton, MT, one of the region's leading purchasers of organic grains.
The crackers are best kept in the resealable bag they come in. Keep the bag closed. Humid air would make them soggy within a few hours. The cracker's shelf life is up to 3 months.
Crackerman German-style whole wheat bread contains organic pumpkin and sunflower seeds, and very little yeast. The rest of the ingredients are basically the same as those used for the crackers.
Stefan recommends to store the breads in a closed plastic bag in the refrigerator. The shelf life is between two to three weeks, frozen breads will stay fresh for up to three months. Before serving, reheat the slices between 5 to 10 seconds in the microwave or toast them to your liking.