Seeded rye crackers

Seeded rye crackers
  • Serves icon Serves 8
  • Time icon 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.

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

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

Method

  1. 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).
  2. 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).
  3. 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.

delicious. tips

  1. The crackers will keep for 5 days in an airtight container. Warm in the oven just before serving to crisp up.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe today

Rate & review

Rate

2.9 votes

Reviews

Share your thoughts...

Rate & review

Rate

2.9 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine