BYOB Rustic Rye Crackers




I happened to find some really tasty goat cheese at the local farmers market and needed a special cracker to gobble sample it  with. The fancy crackers worthy of this goat cheese would make a dent in my ranch fund (yep I'm house hunting!) so I decided to make my own fancy crackers. The recipe is simple and versatile. Use whatever flours you have on hand combined with your choice of seasonings. I started pretty simple with Rye flour, AP flour, toasted sesame seeds, and salt. I think cracked black pepper would be a great addition for my next batch.

The first batch I made by rolling the dough out super thin then using a pizza wheel I cut into cracker size squares. This was time consuming and I had more dough waiting so for the rest of the dough I just rolled a wedge out super thin, docked it with a fork and baked it as a sheet.


Not bad! Sort of pretty in a rustic-come visit me at my pony ranch sort of way! You won't believe how easy these are.

Rustic Rye Crackers
Adapted from 101 cookbooks


1 1/2 cups rye flour
1 1/2  all-purpose flour
1/4 cup sesame seeds toasted- optional
1 teaspoon  salt
1 cup warm water
1/3 cup  oil

Preheat oven to 425.
Mix the dry ingredients, then add warm water and oil.  This can be mixed by hand and kneaded on a floured surface or use a stand mixer with a dough hook. The dough should come together and be a bit tacky but not sticky- about 7 minutes with a mixer or 15 minutes if kneading by hand. Shape the dough into a ball and lightly cover with oil in a bowl. Cover the bowl with plastic wrap or a towel and let rest 30 minutes to relax the dough. This will make rolling the dough cracker thin much easier.
Divide the dough into smaller balls and roll out on a floured surface as thin as you can. Each time you roll the dough pick it up and rotate it clockwise a quarter turn. This ensures even rolling and lets you know when to add more flour to prevent sticking.
Once your dough is rolled out you can poke holes in the surface with a fork or a pastry docker and cut into cracker shapes, or, if your lazy like me, place the whole sheet on a lightly floured baking sheet.
Place the baking sheet in the oven for about 5 minutes. Check for a golden color or slight browning. Rotate your pan and return to the oven. The baking time will vary according to the size cracker you are making. Just make sure to watch your initial batch carefully until you achieve golden cracker perfection. It is better to under bake than over bake.
Remove pan from oven and let the crackers cool completely. They will crisp up as they cool.



2 comments:

Moogie said...

Wow. I've never made crackers. And yours look perfect.

jacksonsgrrl said...

Thanks so much for your kind comment on my blog! I will give this recipe to my bread making bud, she will LOVE it!!!!
Happy Holidays, can't wait to see what you make next!!!!