Caraway and sesame rye crackers

Caraway and sesame rye crackers
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, oven time 1½ hours, plus cooling

These seed-encrusted, homemade rye crackers are easy to prepare, and are delicious spread with homemade houmous or cream cheese – or, if you want to really impress people, with this homemade smoked salmon, cream cheese and dill pâté.

 

Nutrition: per serving

Calories
205kcals
Fat
5.2g (0.9g saturated)
Protein
6.6g
Carbohydrates
29.7g (1g sugars)
Fibre
6.4g
Salt
1g
Calories
205kcals
Fat
5.2g (0.9g saturated)
Protein
6.6g
Carbohydrates
29.7g (1g sugars)
Fibre
6.4g
Salt
1g

Ingredients

  • 250g rye flour, sifted
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp sugar
  • 1 medium free-range egg
  • 125ml water
  • 2 tbsp each caraway and sesame seeds
  • Dash of vegetable oil

You’ll also need

  • 2 baking sheets lined with compostable baking paper

 

Method

  1. Heat the oven to 140°C/120°C fan/gas 1 and line the baking sheets. Mix the  rye flour, baking powder, salt and sugar in a bowl. Beat together the egg and water, then add to the dry mixture and combine.
  2. Knead the dough on a lightly floured surface, then roll it out as thinly as you can (aim for 2mm). Scatter over the caraway and sesame seeds, then roll again. Cut the dough into large shards, then use a metal spatula to carefully lift the shards onto the baking sheets. Roll again briefly to flatten and brush with a little oil.
  3. Bake for 45 minutes, turning halfway, until crisp and golden. Transfer to a wire rack to cool completely.

Recipe By

Jen Bedloe

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