Caraway Rye Crackers Recipes

CARAWAY RYE CRACKERS

Steps:

• Preheat oven 350 degrees F.
• Mix all the dry ingredients.
• Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball.
• (For the next step I used a silicon sheet, folded in half).
• Divide the dough in half and place one half between 2 large sheets waxed paper.
• Roll the dough until 1/16 inch thick.
• Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles.
• Repeat with remaining dough.
• Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown.
• Cool and serve with whatever takes your fancy!

CARAWAY RYE CRACKERS

Steps:

• Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
• Add oil; stir with a fork until moistened.
• Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
• Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
• Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
• Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
• Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
• Cool on wire rack.

RYE CARAWAY BREADSTICKS

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktable. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned. (They will be darker on the bottom; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

NY STYLE RYE CRACKERS

Steps:

• Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.
• Preheat an oven to 375 degrees F (190 degrees C).
• Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.
• Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.