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Seeded rye crackers

Name: Seeded rye crackers
Yield: Serves 8
Cuisine: Scandinavian recipes
Ingredients: 100g dark rye flour; 150g plain flour, plus extra for dusting; 1 tsp sea salt; 4 tbsp extra-virgin olive oil, plus extra to brush; Fennel, nigella, sesame, caraway or poppy seeds, and sea salt for the topping

Published: 18 Jan 16
Updated: 18 Mar 24

Whether dunking in hummus or using for cheese, this rye cracker recipe is so quick and simple you’ll be whipping up a batch whenever you fancy.

Why not serve up more vegan-friendly party food at your next do? Like these vegetable and sweet chilli spring rolls.

Easy
November 2015

Test kitchen approved

Serves 8
Hands-on time 10 min, oven time 10 min

Whether dunking in hummus or using for cheese, this rye cracker recipe is so quick and simple you’ll be whipping up a batch whenever you fancy.

Why not serve up more vegan-friendly party food at your next do? Like these vegetable and sweet chilli spring rolls.

Nutrition: per serving

Calories: 163kcals
Fat: 6g (0.9g saturated)
Protein: 2.9g
Carbohydrates: 23.2g (0.3g sugars)
Fibre: 2.5g
Salt: 0.6g

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Ingredients

100g dark rye flour
150g plain flour, plus extra for dusting
1 tsp sea salt
4 tbsp extra-virgin olive oil, plus extra to brush
Fennel, nigella, sesame, caraway or poppy seeds, and sea salt for the topping

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Method

Combine the flours with the salt in a bowl. Make a well in the centre, add the olive oil and 140ml water, then use your hands to form a dough (you may need a drop more water).
Tip the dough out onto a floured work surface and knead briefly to combine, then cut pieces smaller than your palm and roll out, using a floured rolling pin, as thin as you can. They can be different sizes but don’t make them too big. Heat the oven to 200°C/180°C fan/gas 6 and put in 2 baking sheets to heat up (you may need to bake in batches).
Brush the dough with a little oil, sprinkle with your choice of seeds and a little sea salt. Roll the topping into the dough. Bake on the sheets for 5-10 minutes until golden. Watch them, as cooking time will depend on their thickness. Cool completely on a wire rack and break up to serve.