Loaf pan size: We used two of these mini loaf pans for this recipe. The size is about 5 1/2 inch x 3 1/4 inch. You can also use one standard size loaf pan (~8 1/2” x 4 1/2”), but if you do, the crackers will be much longer and shorter. This may also change the cook time. 

Bake time: When you're baking these in loaf pans, use a toothpick to test doneness. If it comes out clean, you're ready to go.

Second bake: You'll know your second bake is done when the crackers turn a nice brown color - almost like the rye chips in a package of Chex mix. They'll be slightly crispy, and will harden up even more as they cool.

Use a serrated knife to slice the frozen loaf into about 1/8" slices. 

Freeze and bake later: You can bake several loaves of these and then wrap tightly in plastic wrap and freeze for later. If stored properly, they will last for a few months in the freezer. When you're ready to bake, simply remove from the freezer, slice and bake. 

Storage: Store leftovers in an airtight container for up to a few days. If they start to get soft from the dried fruit, you can always pop them back in the oven for a few minutes to crisp them up. Note that dried fruit with higher moisture content (like apricots or figs) will make these go soft faster than fruit like dried cranberries.