| 1 | Dissolve yeast in warm water in a large bowl; let stand 5 minutes. |
| 2 | Add warm milk, margarine, and honey; stir well. |
| 3 | Stir in 2 cups all-purpose flour, whole wheat flour, onion, rosemary, and salt to form a stiff dough. |
| 4 | Turn the dough out onto a lightly floured surface. |
| 5 | Knead until smooth and elastic (about 7 minutes); add enough remaining flour to prevent dough from sticking to hands. |
| 6 | Place dough in a bowl coated with cooking spray, turning to coat top. |
| 7 | Cover and let rise in a warm place (85°F), free from drafts, 1 hour, or until doubled in bulk. |
| 8 | Punch dough down, and divide into 4 equal portions, shaping each portion into a ball (cover the remaining dough while working to prevent it from drying out). |
| 9 | Roll 1 ball into a 15 x 12-inch paper-thin rectangle on a baking sheet coated with cooking spray. |
| 10 | Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18 crackers. |
| 11 | Prick entire surface liberally with a fork (do not allow to rise). |
| 12 | Bake at 300°F for 23 minutes or until lightly browned. |
| 13 | Remove from pan; let cool completely on a wire rack. |
| 14 | Separate into individual crackers. |
| 15 | Repeat |
| 16 | procedure with remaining dough. |
| 17 | Store in an airtight container. |
| 18 | recipe by : cooking light-9/95 |
