Organic Rye Crackers Recipes
NY STYLE RYE CRACKERS
Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.
Provided by BigShotsMom
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.9 g, Fat 6.5 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 291.5 mg, Sugar 0.7 g
SWEDISH CRISPBREAD (RYE SEED CRACKERS)
Steps:
- Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
- Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
- Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
- Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
- Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.
- Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.
- Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ORGANIC RYE CRACKERS
I love eating organic crackers but I've found them to be costly to buy for a relatively small portion. This simple, easy to make recipe satisfies both my wallet and my taste buds, plus it makes a generous amount. Feel free to experiment with different flours, nuts, seeds, and spices to suit your taste. We'd love to hear about what delicious variations you come up with.
Provided by Eric Rusch
Categories Recipes
Yield 60 - 1" square crackers
Number Of Ingredients 13
Steps:
- Preheat oven: 375 degrees F
- In a mixing bowl measure all dry ingredients and combine well with a dough whisk . In a separate bowl stir together the egg, oil, and chopped onion. Slowly pour the onion mixture into the dry mixture, then whisk vigorously until well blended. The dough will be moist. Scrape the dough onto a sheet of parchment paper and roll out dough using a 1/8" rolling pin into a rectangle shape. Sprinkle rye flour as needed to keep the rolling pin from sticking to the dough.
- Take the baking sheet and place on top of the dough on parchment paper (holding parchment paper on each end), then flip it upside down to transfer easily. Peel off parchment paper. Place into preheated oven. Bake for 15 minutes (click here for a great kitchen timer), then turn off the oven. Remove the baking sheet to a heat safe surface and while still soft, cut the dough into squares (or your desired shape) using a pastry wheel . Return the baking sheet to the still warm oven and let sit for 10 minutes for a dry, crispy cracker consistency.
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