Rye Cracker Recipe
1 cup Heritage White Flour or Heritage Whole Wheat Flour
1 cup Organic Rye Flour
1 tsp Salt
1 Tbsp Sugar
2 tsp Baking Powder
2 tsp Caraway Seeds, optional
4 Tbsp olive oil
1/3 Cup Milk
Optional: Customize by adding whatever herbs/spices you like
Heat oven to 375
Using a food processor pulse together flour, rye flour, salt, baking powder, and seeds/herbs. If you don’t have a food processor, you can use a hand mixer.
If you are adding herbs to customize these crackers- add them in now.
Add olive oil. Pulse until the mix comes together. It will have a crumbly consistency.
Stir milk into flour mixture. A dough should form.
Turn the dough out on a lightly floured surface. Form the dough into a ball. If the dough isn’t holding together, knead a few times rather than adding more milk.
Divide the ball into three equal sections. Flatten each section into a disk.
Place one disk between two pieces of parchment paper and roll out to 1/8 to 1/16 inch.
Remove the top piece of parchment paper.
Brush the tops of the crackers with melted butter or olive oil, optional
Cut the crackers into squares or other desired shapes (pizza cutter works well), prick with a fork, and transfer dough on parchment paper to an ungreased cookie sheet. Repeat with remaining dough.
Bake at 375° F for 5-6 minutes, or until the crackers are lightly browned on the edges.
Depending on your oven, you may need to rotate the baking sheet to promote even browning.
Cool on a rack and store in an air-tight container.