Caraway Rye Crackers
Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of crackers, liked them and found they actually kept for for about a week.
Yields about 24 crackers
- 2 tablespoons rye flour (dark rye preferred)
- 3/4 cup all-purpose flour
- 3 tablespoons olive oil
- 2 teaspoons caraway seeds
- 1/2 teaspoon salt
- 1/4 cup water
Preheat oven to 375 degrees.
In a food processor, add all the ingredients except the water. Pulse to combine.
Slowly pour water with the food processor on. Stop when fully combined. It will look pretty hydrated.
Remove mixture to a clean surface, and knead a few times. Place dough onto parchment paper and roll out as thin as you can get it, maybe 16″ by 10″. Use a pizza cutter to slice into desired size. I like rectangles
Bake 15-20 minutes until crackers brown. After they cool for a few minutes, remove to wire rack to completely cool. Store in airtight container for up to a week.