Rye Crackers

Rye crackers on a December day

Rye crackers on a December day

I’ve been on a quest to see how many things I can make that I’ve been accustomed to buying. I’ve made my own vanilla, hot cocoa mix, canned pumpkin, ketchup, dulce de leche (okay, I’ve never actually bought that one).  Mark contributes to that by making nearly all of our summertime ice cream. I still dream of owning a cow and her calf (like a Dexter, which is a miniature breed that could maybe fit at Fern Creek) so that I can make my own butter and cheese.

But I digress.

Still, so far I’m convinced that whenever a thing is made in a home kitchen rather than a industrial one it is a superior bit of food.

Since this is the season of soup and breads, muffins and crackers, and since one of my daughters gave me a fairly good size bag of Bob’s Red Mill rye flour she was no longer using, I decided to try my hand at rye crackers. Since then (a month or so ago) I’ve made them over and over. They take no more time than biscuits or muffins, and keep better than either of those.

My recipe is a only a slight adaptation of the one that Bob supplies on the bag of rye flour.

Mix together:

1/4 c. whole wheat flour
3/4 c. dark rye flour
1 tsp. baking powder
1/2 tsp. sea salt
1 Tbsp. sugar
2 tsp. Caraway seeds

Work 4 Tbsp. butter into the mix with your fingers until you have a fine crumble.
Stir in 3 Tbsp. milk and form into a ball.

Roll out to between 1/8 and 1/16 inch on a silpat or between waxed paper. The thinner the cracker the crispier it will be, and the closer you need to watch it as it bakes.

Cut into squares, triangles, or rectangles, prick with a fork and transfer to an ungreased cookie sheet.

Bake at 400˚F for 7-10 minutes (depending on thickness, it could take longer) until the crackers are lightly browned on the edges.

Cool completely and then eat, storing any left over (ha!) in an airtight container.

 

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