Seed-Crusted Rye Crackers
Rye flour brings a deep, earthy backbone that white flour lacks. When combined with a high volume of seeds, the resulting crackers offer a consistent crunch that relies on the oven's residual heat to drive out the final bit of moisture.
The thinner you roll, the better the snap.
If the dough feels like it is fighting back, let it rest for five minutes to relax the gluten before trying again. Work directly on the parchment so you do not have to move the delicate, thin sheets after rolling.
- rolling pin
- two large baking sheets
- parchment paper
- mixing bowl
- pastry brush
What goes in.
- 1 cuprye flour
- 1/2 cupall-purpose flour
- 1 tspkosher salt
- 3 tbspolive oil
- 1/2 cupwarm water
- 1/4 cupsesame seeds
- 1/4 cuppoppy seeds
- 2 tbspflax seeds
Roll between parchment
Sandwich the dough between two sheets of parchment paper. This prevents the rye from sticking to your pin and ensures a uniform, thin layer that snaps rather than bends.
The method.
Mix the dough
Whisk the rye flour, all-purpose flour, and salt in a bowl. Stir in the olive oil and water until a stiff, shaggy ball forms. Knead it in the bowl for one minute until smooth.
Roll thin
Divide the dough in half. Place each piece between two sheets of parchment. Roll until the dough is roughly the thickness of a postcard, extending to the edges of the paper.
Apply seeds
Remove the top sheet of parchment. Brush the surface lightly with water and scatter the seeds evenly. Use the rolling pin to gently press the seeds into the dough.
Score and bake
Use a knife to lightly score the dough into desired cracker shapes. Bake at 375°F (190°C) for 15 to 18 minutes. The edges should be dark and the centers firm to the touch.
Cool completely
Transfer the parchment to a wire rack. Let them cool entirely before snapping along your score lines. They crisp further as they lose their warmth.
Other turns to take.
Herbed Rye
Add one tablespoon of dried thyme or rosemary to the dry ingredients before adding the water.
Spiced Rye
Add a teaspoon of caraway seeds into the dough for a classic Nordic profile.
When it doesn't go to plan.
If the crackers feel soft after cooling, return them to a 300°F oven for five minutes to drive off remaining moisture.
Store in an airtight container at room temperature for up to a week; if they lose their crispness, a quick toast brings them back.
Do not skip the water brush; it acts as the glue that keeps the seeds attached to the dough.
The ones that keep coming up.
Can I use gluten-free flour?
The structure of these crackers depends on wheat gluten to hold the thin shape while baking. Substitutions will likely result in a crumbly, rather than snappy, cracker.
How do I know they are thin enough?
You should be able to see the slight shadow of your hand through the parchment if you lift it toward a light source.
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