These rye crackers are tasty, easy and have so many uses. You can enjoy them as a snack, spread some cheese, hummus or pâté, or simply use them instead of bread when you’re having soup. I particularly like them with this delicious and refreshing gazpacho. You know me, as long as it’s feasible, I will always make stuff at home!
Cooking time: 5min preparation, 20min in the oven
- 1/2 cups of rye flour
- 1/2 tsp salt
- freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp water
- Preheat the oven 180ºC.
- Mix all ingredients in a bowl. Roll the dough on a flour-dusted surface using a pin until (approx. 0.5cm) thin. Use cookie cutters to shape the crackers and use a fork to punch some small holes in the crackers (that’s more for aesthetics than anything else).
- Bake the rye crackers for 20 minutes.
Love, happyholism and nom-nom,
Discovered this recipe 2 days ago and have already made them twice. Added ground caraway and dill seeds in my last batch, which turned out great.
So easy! Why buy crackers?
I doubled the recipe and wound up with a too-wet slurry for some reason, so I bulked it up with a combo of more rye flour and some all purpose until it was dry enough to roll out between two sheets of parchment. I also replaced half the olive oil w/ ghee and threw in some sesame and fennel seeds. I wasn’t confident about the very improvised outcome, but they are SO GOOD!
Thanks Sarah, so happy to hear it worked out!
I found that 1/2 cup of rye flour was not enough to make dough easy to roll. Is 1/2 cup flour an print error?
I haven’t made this recipe in a really long time, but in case you feel the need for more flour do add some more!