Total time: 30 minutes. Makes 25 crackers. Recipe adapted from the backside of Bob’s Red Mill dark rye flour.
- 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.
They’ll be gone before you know it.
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.
Store them in a container and keep them handy for whenever you feel like a little snack!