Homemade rye crackers

Homemade rye crackers
  • Serves icon Makes 10 large crackers
  • Time icon Hands-on time 15 min, oven time 20 min

The perfect accompaniment to a cheeseboard, these easy-to-make rye crackers can be scaled up in batches to serve as many as needed.

Want to see the ultimate cheese ‘cake’ that these crackers will be perfect with? Here’s our celebration creation, perfect for a wedding.

Nutrition: Per cracker

Calories
184kcals
Fat
8.1g (1.2g saturated)
Protein
3.8g
Carbohydrates
22.4g (0.4g sugars)
Fibre
3.1g
Salt
0.5g
Calories
184kcals
Fat
8.1g (1.2g saturated)
Protein
3.8g
Carbohydrates
22.4g (0.4g sugars)
Fibre
3.1g
Salt
0.5g

Ingredients

  • 150g rye flour
  • 150g plain flour, plus extra for dusting
  • 1 tsp sea salt
  • 4 tbsp olive oil, plus extra to brush
  • 3 tbsp mixed seeds (such as coriander, fennel and sesame)

You’ll also need…

  • 2 baking sheets lined with non-stick baking paper

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the
    4 tbsp olive oil. Use your hands to bring it together and form a dough, adding a little more water if needed.
  2. Tip the dough onto a lightly floured surface and knead briefly. Cut into
    10 pieces, then roll out each as thinly as possible into any shape you like.
  3. Transfer the crackers to the lined baking sheets, brush with a little
    extra oil and sprinkle with mixed seeds and a grinding of black pepper.
    Bake for 7-8 minutes until golden and cooked to your liking (you’ll
    need to do this in batches). Transfer to a wire rack to cool and continue with the remaining dough.
  4. Break up the crackers to serve or put in food bags and keep in a cool place (see Make Ahead).

delicious. tips

  1. Add any flavours you like to these. Try lightly crushed fennel and coriander seeds for a spiced twist.

    Wrap in cellophane bags and tie with parcel string for a dinner-party gift. This recipe can be scaled up in batches to serve as many as needed.

  2. Keep the cooled crackers in an airtight container for up to 1 week.

Recipe By

The delicious. food team

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