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Preheat oven to 375°F. Coat a 4.5x8.5 or 9x5-inch loaf pan with cooking spray.
Combine all ingredients except milk in a large bowl. Mix well. Stir in milk. Batter will be thin, don't worry!
Pour into prepared pan. Sprinkle with sesame seeds if desired -- this fancys up the top edge of the crackers when they are sliced.
Bake until golden brown and a pick inserted in center comes out clean, 35-45 minutes. Cool completely in pan. Run a knife around edge and remove from pan.
Wrap in plastic wrap and freeze for at least 3 hours or overnight.When ready to bake, preheat oven to 350°F. Remove loaf from freezer and let stand 5-10 minutes.
Slice into ⅛-inch slices, using a sturdy sharp knife. Arrange slices in a single layer on an ungreased or parchment lined baking sheet.
Bake turning once or twice until edges are golden brown, 15-20 minutes depending on cracker thickness. Watch carefully the last few minutes, removing any crackers that brown first. Cool on a wire rack.
Store for 2-3 days in sealed plastic bag or for best crispness, store in a tin. If crackers soften, re-crisp in 300F° oven for 5-10 minutes. Cool.