How to Bake Rye Crackers

Yields: 8 crackers, 10’’ each

Preparation time: 30 mins

Cooking time: 1 hour 40 mins

Ingredients needed to make Rye Crackers:

• ½ cup whole wheat flour
• 1 ¾ cup rye flour, plus more for dusting
• 1 tbsp honey
• 1 tsp active dry yeast
• ¼ cup sesame seeds, toasted
• 1 ½ tsp caraway seeds, toasted
• 1 cup warm water
• ½ tsp fine salt

Cooking instructions for Rye Crackers:

• Stir in yeast in a large bowl of water until well mixed and let it stand for about 10 minutes or until it dissolves.
• Dump rest of the ingredients, one by one and stir them all together until they gather together to form a soft dough.
• Place the dough on a lightly floured working counter and knead it for about 5-8 minutes or until it turns smooth and pliant.
• Split it into 8 equal portions and shape each of them into a round ball.
• Sprinkle a shallow dish with some rye flour and arrange the dough balls on it, a couple of inches apart.
• Wrap them up loosely with a plastic sheet and set aside for an hour to let them rise to twice their original size.
• Place a couple of racks midway within the oven and warm it up to 400 degrees F.
• Spread parchment paper across two baking sheets and set aside.
• Place one of the dough balls into a floured working surface and flatten it out into a 10’’ wide, thin circle.
• Carve out several  1’’ rounds  from the dough circle, using cookie cutter and place them onto one of the prepared baking sheets.
• Bake them in the oven for about 6 minutes or until they change colour slightly but doesn’t brown.
• Rotate the sheets by 90 degrees and continue to bake them for another 6 minutes or until they turn crisp and deep brown.
• Allow them to cool outside the oven onto wire racks and make rest of the crackers in similar fashion until all of the dough balls are used up.
• Seal them in an airtight container and store for as long as 10 days.
• Munch and enjoy!

Image credit: Wikimedia Commons