Bob's Red Mill rye crackers |

Bob’s Red Mill rye crackers and Liebster award

Do people ever try the recipes on the backside of the product that they’re buying? You know, like the fudge recipe on the back of the Marshmallow fluff jar? Because I really don’t, I never do.

For some reason, I just don’t like them. To me, they’ve always been the most uninspiring, dry and boring recipes you could make (some of them really are). But recipes on the backside of products should be the best recipes, right? Logically, I mean. These people make the product for heaven’s sake. If they don’t know the best way to use it, then who does?

Bob's Red Mill rye crackers |
Cut them into whatever shapes you like. Squares, monkeys, feet…

That’s kind of how I came to the conclusion that I should probably start trying all these (for me) untried recipes. And I’m slowly changing my negative attitude towards them (yes, swallowing my pride). Partly due to the recipe on the back of Bob’s Red Mill dark rye flour. These rye crackers, you guys, are ahh-mazing. Crisp, delicate, and flavored with one of my favorite seeds – caraway seeds.

Bob's Red Mill rye crackers |
They’ll be gone before you know it.

I don’t know if this will scare you away from making these crackers or not, but I’m just going to go ahead and say it anyway. They kind of taste like a whole wheat pie crust. Which is pretty much a match made in heaven for me. I love pie crust. Especially whole wheat. It’s clearly the best part of any savory pie or quiche (okay, that does depend a little on the filling, but generally speaking). You really don’t have anything to loose on trying them anyway, because they don’t take more than 30 minutes to make.

Chop chop, off you go.

Bob's Red Mill rye crackers |
The rye crackers are bland enough to go perfectly well with any kind of cheese. The one in the picture is Gruyère, one of my favorites. 

Bob’s Red Mill rye crackers
Total time: 30 minutes. Makes 25 crackers.


  • ½ cup bread flour
  • ½ cup dark rye flour
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 2 tsp caraway seeds
  • 4 tbsp butter
  • 2 tbsp milk

Mix all the dry ingredients. Mix in the butter with your fingers (or in a food processor). Add milk and shape to a ball. Let the dough rest in the fridge a little while before putting it in between two sheets of parchment paper (non-stick) and rolling it out to a square (about 1/8 inch thick). Cut into pieces and prick with a fork. Place on an oven tray and bake in the oven at 460°F for 8-10 minutes, until the edges are golden brown. Let cool on a rack and store in a container.

p.s. I have adapted the original recipe somewhat. Also, the original recipe calls for 1 tbsp evaporated cane juice. If you have that at home, go ahead and add it!

Bob's Red Mill rye crackers |
Store them in a container and keep them handy for whenever you feel like a little snack!

Liebster award time!

I just found out this week that I’ve been nominated for a Liebster award by The Extruded Noodle! How cool is that?! I don’t think I’ve ever been nominated for anything before. So now it’s my turn to pass on the honor and nominate a few other passionate food bloggers. But let me first present the rules 🙂

Post 11 random facts about yourself

  • Answer the 11 questions the person that nominated you asked
  • Go back to the person that nominated you and let them know you have answered their questions with a link to the answers
  • Ask 11 questions for the bloggers you are going to nominate
  • Nominate 11 bloggers with few followers
  • Go to their blog and mention you have nominated them and give them a link to find the questions you have asked them and to find out more
  • No tag backs

11 Random Facts about Me:

1. I used to collect the little sugar packets you get from restaurants when ordering coffee. Don’t remember how many I had, but I had A LOT from countries all over the world.
2. I’m currently watching Nip/Tuck on Netflix.
3. I’ve never been to a baseball game.
4. I bike home from work every day.
5. I had Biscoff spread for the first time last week.
6. I’m currently studying economics.
7. I’ve always wanted to make my own English muffins.
8. Living in San Francisco is on my bucket list.
9. Climbing a mountain is on my bucket list as well…
10. is running a marathon.
11. I truly am a bitter baker, but I’m mostly just a really happy person!

11 Questions I Was Asked:

1. Do you make your own condiments? Err. No. Rarely. It might have happened.
2. Do you shop organic or conventional? Both.
3. What is your favorite pan? I’ve been on a student budget for too long to be picky about those kinds of things.. But in the future I’d like to have a Le Creuset of some kind.
4. Do you chop by hand or use a food processor? Wish I had a food processor.
5. Who first inspired you to cook? I grew up helping my parents in the kitchen.
6. How often do you cook at home? Every day. Unless we’re having leftovers.
7. What is your signature dish? Hmm. Tricky one! I’ll have to think about it. But I’m really good at making cheesecakes.
8. What is your favorite holiday? Christmas.
9. Who is your favorite TV Chef? The only one that comes to mind is Gordon Ramsay.
10. When dining out what do you order most often? Things I can’t make at home.
11. What is your favorite online source for ingredients? Google.

11 bloggers who I would like to award the Liebster (in no particular order):

1. A Kitchen Blog
2. cHow Divine
3. Mumsfilibaba
4. Yums and loves
5. Joybee what’s for dinner
6. eat sweet. by carla sue
7. Cuparoons
8. Dishing Up The Dirt
9. Cooking & Beer
10. Art and the Kitchen
11. Chef Madeleine Dee

Finally, here are my 11 questions for you!

1. What did you want to be when you grew up?
2. What’s the number one thing one your bucket list?
3. What inspired you to start food blogging?
4. What keeps you going?
5. Have you ever stood on a skateboard?
6. Tell me about an awkward moment that you laugh about today.
7. Do you like kale?
8. Are you a coffee or tea person?
9. What do you have for breakfast?
10. Three words your friends would use to describe you?
11. Your favorite motto/quote?

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    15 thoughts on “Bob’s Red Mill rye crackers and Liebster award

    1. Milk and Honey

      Like you, I tend to steer clear of those recipes on the packaging. But you’ve convinced me. These look fabulous.

      BTW: I made your sourdough croissants and they were delicious. Here’s the link to my blog if you r interested in how they turned out Sourdough Croissants

      1. Yvonne Rogell Post author

        They really were great! I’m already thinking about another of Bob’s Red Mill recipes I wanna try 🙂 Ooo I’m so glad you liked them! I saw your pictures – amazing!!

    2. alex

      thank you for the nomination!!! I learned a lot about you! and we have several things in common: Love Nip/Tuck, would like to run a marathon someday, and I’m all about making English Muffins!

      1. Yvonne Rogell Post author

        Oh you’re welcome Alex!! Love your blog! Isn’t Nip/Tuck the best? Love that show, it’s so addictive! It almost makes me want to go to med school and become a reconstructive plastic surgeon! I think I saw that you live in Seattle, right? Maybe we’ll see each other some day at the Rock’n’roll marathon! Can’t wait to read your post 🙂

      1. Yvonne Rogell Post author

        Isn’t pie crust the best?! You won’t regret making them, they are super super good! And so quick too, I’ll definitely be making these again soon. Ooo, are those recipes good? I’ve never tried them before.

      1. Yvonne Rogell Post author

        Ooo, I just checked it out! I love the way you write, everything just flows so easily. I learned so many new things about you too! I also want to live in San Francisco, and I still have to try vegemite.. And it’s really cool that you wanted to own a pet shop when you were little, but I’m sure you make a great teacher now!

        1. carla @ eat sweet. by carla sue

          Thank you for reading my answers! It’s such a good way to get a bit more of an insight into the people behind the blogs! I loved reading your answers to the questions you had been asked…especially your answer to ‘who first inspired you to cook?’. Sounds very similar to me! If you ever do get to try vegemite, make sure that you try just a little bit on a piece of bread or something similar to start off with. I have grown up with it, but I hear it is a bit of an acquired taste!

          1. Yvonne Rogell Post author

            Ok, will make sure to start off with a piece of bread! It’s weird to try something new when you really have no idea whatsoever of what the taste is going to be like… But I’m excited, can’t wait!


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