These rye crisp crackers are loaded with rye flavor, and are delicious with any of your favorite spreads and cheeses.
I topped these with Boursin, smoked trout, red onion, capers, and dill.
You can also dunk these crackers in soups, spread them with butter, or top them with a variety of hard cheeses.
They are super crunchy, and will satisfy your craving for traditional rye crackers.
I've been on a big smoked fish kick lately. I've always loved smoked salmon, and have recently discovered smoked trout. This smoked salmon paté recipe is one of my new favorites, and these smoked trout deviled eggs are pretty much amazing. If you haven't tried smoked trout, you definitely need to.
The only thing I'd do differently with recipe is not worry about how thin I rolled out the dough. The recipe calls for rolling the dough out to 1/8 inch thick. I measured my dough carefully to make sure I rolled it to the correct thickness. Next time, I'll just roll it out as thin as possible and not worry about it.
Homemade Rye Crisp Crackers
- 1/2 cup whole milk
- 1 tablespoon molasses
- 1 cup (102 grams) dark rye flour
- 1 cup (140 grams) unbleached all purpose flour
- 2 teaspoons (12 grams) kosher salt
- 2 tablespoons (16 grams) caraway seeds, divided
- 1 teaspoon (4 grams) baking powder
- 3 tablespoons cold unsalted butter, cut into cubes
- 1 large egg
- 1 tablespoon water
- In a small bowl, combine the milk and molasses.
- In the bowl of a food processor, combine the rye flour, all purpose flour, salt, 1 tablespoon of the caraway seeds, and the baking powder. Add the butter and pulse until the mixture is crumbly.
- With the food processor running, slowly add the milk mixture and process just until the mixture come together.
- Turn the dough out onto your work surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Whisk together the egg and 1 tablespoon of of water.
- Divide the dough in half. Between two sheets of parchment or wax paper, roll out the dough to 1/8 inch thick (or thinner). Brush the dough with the egg and water mixture, and sprinkle with 1/2 of the remaining caraway seeds. Pierce the dough with a fork or a dough docker. Cut the dough with a pizza wheel into 2 inch by 1 inch rectangles and place them on a parchment lined baking sheet. Repeat with the second piece of dough.
- Bake the crackers for about 12 minutes. If some of the crackers are not completely crunchy, place them back into the turned off but still warm oven until hardened, testing with your fingertip constantly. Let cool completely on a wire rack.
Adapted from Bake From Scratch, the Bread Collection