Seeded Rye Crackers
This is a great all-purpose cracker recipe, and it’s highly customizable (see note). If you’re a sourdough baker, it’s also a great way to use up the discard after feeding your starter.
Makes 1 half sheet tray
INGREDIENTS
For the crackers
80 grams all-purpose flour
30 grams rye flour
25 grams semolina
4 grams sea salt
60 grams water, room temperature
30 grams olive oil
40 grams sourdough discard
For the topping
1 tablespoon each of the following seeds: white sesame, black sesame, nigella, caraway, coriander, fennel
Flakey sea salt
METHOD
Preheat the oven to 325°F with the fan on.
Make the dough. Add all the ingredients to a mixing bowl and stir to combine. Turn the dough onto your counter and knead for 1 minute. Wrap the dough in plastic wrap and rest it for 10 minutes.
Roll out and top the crackers. Cut 2 pieces of parchment paper to the size of a half sheet pan. Place the dough in between the sheets, and use a rolling pin to roll it out as thinly as possible. Move onto a sheet pan. Remove and discard the top sheet of parchment. Use a knife to cut the crackers into squares or rectangles. You can also bake the sheet whole and break it into large shards after baking. Brush the top of the crackers with water, lightly and evenly. Sprinkle them with sea salt and the seed mixture. Lightly press the top to help the seeds stick.
Bake the crackers. Bake for 25-35 minutes, or until lightly browned and completely crispy. Allow to cool completely before storing at room temperature in a sealed container. They will keep for several weeks.
Note: You can sub whole wheat or other flours for the rye flour. Use any seeds that you like. If you don’t have sourdough discard, just add an additional 20 grams of AP flour and 20 grams of water.
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