Seeded rye crackers

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.

Seeded rye crackers

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

  • 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.

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

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

  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.

Nutrition

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

delicious. tips

  1. 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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