Super Seedy Rye Crackers

Another (upcoming) Christmas, another round of crackers. Yes I know I promised cookies, but you are getting crackers. You can't complain; they're SUPER SEEDY! And also delicious. My experience is that most crackers benefit from being made at least a week or 2 in advance of the time wanted, so that's something to keep in mind.

36 crackers
40 minutes - 20 minutes prep time

1 cup whole rye flour
1/4 cup flax meal
1/4 cup poppy seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pepitas (green pumpkin seeds)
1/2 teaspoon salt
3/4 teaspoon caraway seed
3/4 teaspoon cumin seed
1/3 cup sunflower seed oil
1/2 cup cold water
1/2 to 2 teaspoon sea salt to top

Measure the rye flour, flax meal, poppy seeds, and sesame seeds into a mixing bowl. Measure the sunflower seeds and pepitas and chop them coarsely, either with a large knife on a cutting board or in a food processor. Add them to the mixing bowl, along with the 1/2 teaspoon of salt. Coarsely grind the caraway and cumin seeds and add them as well. Mix well.

Preheat the oven to 375°F. Line a large baking tray with parchment paper.

Drizzle the oil and water over the dry ingredients and mix well. It should form a stiff but cohesive dough; if necessary you can add another teaspoon or two of water.

Pat and roll the dough out into as thin and neat a rectangle as you can, on the parchment paper. Cut it with a pizza cutter into 36 crackers (or whatever number you like, really - 36 gives a fairly standard cracker size). Bake the crackers for 20 to 25 minutes until lightly browned and dry-crisp. They will continue to harden as they cool. Break them apart and store them in an airtight tin until wanted.




Last year at this time I made Pad Thai.

Posted in: Ontario Food