These crackers disappear way too fast. My husband and I are plotting an afternoon when all hands will be on deck–and we’ll quadruple the recipe, setting up an assembly line with the hopes that we’ll be able to store some away-and even SHARE some… This last batch–I ate three myself, gave three to a friend, and the rest disappeared into the tummies of my children.
I adapted this recipe from three various cracker recipes that I fiddled with, and the result is a hyper pungent mix of rye, caraway and cumin. My kids don’t particularly like any of those ingredients, but somehow these come out too savory to resist. If you decide to give them a whirl–I hope you enjoy them, too!
Time Commitment: About an hour
- Tools you need:
- cookie sheets
- rolling pin
- sharp knife
- I use an electric mixer for this recipe, but it can be easily mixed by hand
- 1 cup unbleached flour
- 1 cup rye flour
- 1 tablespoon caraway seed
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/3 cup oil (I use canola)
- 1/3 cup milk
- 1 tablespoon molasses
- What to do:
Step One: Preheat the oven to 350 degrees. Combine all dry ingredients–mix.
Step Two: Add oil, milk, and molasses. Mix until it all comes together in crumbles and you can mold it into a ball with your hands. If needed, add another tablespoon or two of milk.
Step Three: (This photo makes it look like food for a pooch! Makes me miss my Zeke…) Take a fist-sized ball of dough and roll it out onto a clean, un-floured surface with a rolling pin–until cracker thin… 1/8 to 1/4 inch thick. (I don’t like using flour at this stage while I’m playing with the rolling pin, so, in order for the dough not to stick to surfaces I flip it over often…) Keep rolling and cutting until all the dough is used. Either cut into cracker-like squares with a sharp knife
or use your favorite cookie cutter and make hippos or hearts with the dough 🙂
Step Four: Transfer the dough from the counter to the cookie sheet. I use a sharp knife to help me lift the dough.
Step Five: Bake in the 350 degree oven for about 15 minutes, until slightly golden brown.
Step Six: Cool on a rack–then hide most of them so they don’t get gobbled too quickly!
I’ve just been contemplating rye and ordered some to grind. Think the crackers would be a good thing to try first…I’m already thinking of them with liverwurst,yum. Then on to bread. Recently found this bread recipe on a random blog but sounded easy enough for us seasoned bread makers. In the usual manner combine 2 tsp. yeast in 1/2 cup warm water. Combine 1-1/2 cups warm milk, 2 T. sugar,1 tsp. salt., 1/2 cup molasses and 2 T. butter. Then stir in 3-1/4 cups rye flour and 2-1/2 cups bread flour. 375 for 30-35 minutes. Makes 3 round loaves. Similar to my Beard on bread where I usually find my first try at a new variety. If it doesn’t turn out I can always feed it to the chickens!!!!