Seeded rye crackers
- November 2015
- 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.
- Vegan recipes
- Vegetarian recipes
- 6g (0.9g saturated)
- 23.2g (0.3g sugars)
- 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
- 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.
The crackers will keep for 5 days in an airtight container. Warm in the oven just before serving to crisp up.
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