Cranberry-Hazelnut Whole Wheat Crisps

I just discovered my true self and as sad as it is to admit it, the truth is that, deep down, I am just a copy cat! My friends Larry and Gerry from Tree-Top Baking make fantastic fruit and nut crisps. Since they live and work on Whidbey Island, too far away from us to make resupplying easy (which is too bad because they also make a sprouted wheat bread which is to die for, not to mention excellent buckwheat batons and many other great breads), no sooner was I done baking the Hazelnut-Cranberry Whole Wheat Bread that I decided to imitate them and make my own fruit and nut crisps. Larry's crisps (sorry, I didn't take a picture and they are long gone) are thinner because he machine-slices the bread. Having no such equipment at my disposal, I waited for the bread to be two days old (which was no mean feat as it meant hiding it from the rest of the family) and used a well-sharpened knife. The crisps came out crunchy and fragrant with an intense hazelnut flavor. They were quite a treat. To make crisps, just slice a loaf of bread as thin as possible and set the slices to bake in a 300° F/149° C oven. Bake 10 minutes then flip over and bake another 10 minutes (your oven may be hotter or cooler than the one I used and you might need to adjust temperature and baking time accordingly). After 20 minutes, I flipped the crisps a second time, gave them two more minutes and took them out. Then I set them on a rack to cool and watched them disappear. The Cranberry-Hazelnut Whole Crisps go to Susan's Wild Yeast for Yeastspotting.