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Rye Crackers

  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degrees)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Crushed caraway seed 1 1⁄2 Teaspoon
  Medium rye flour 1 3⁄4 Cup (28 tbs), divided
  All purpose flour 1 1⁄4 Cup (20 tbs) (Adjust Quantity As Needed)

In mediumbowl, combine water, yeast, salt and sugar, leave for about 3 minutes to soften yeast.
Add milk, caraway seed, 1 1/2 cups rye flour and 1 cup all-purpose flour.
Beat until smooth.
On floured surface, using remaining all-purpose flour, knead dough until smooth and elastic.
Cut into 8 equal pieces and shape each into a round bun.
Place on a greased cookie sheet, turning to grease tops.
Cover and let rise in a warm place until almost doubled (about 30 minutes).
Punch down.
Remove to lightly floured cloth, and with remaining 1/4 cup rye flour and stockinette-covered rolling pin, roll out each piece into a 9-inch round.
Place each rolled-out round on ungreascd cookie sheets, pricking entire surface with a fork.
Bake in a preheated 400-degree oven, two sheets at a time, for 4 minutes.
Flip breads over, reverse positions of sheets in oven, and bake 4 minutes more, or until light brown and crisp.
Cool on racks.
Store in a dry place for up to 2 months.
Serve, broken into pieces, with dips and spreads.

Recipe Summary

Difficulty Level: 
Cook Time: 
30 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 511.1 mg21.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 12.6 g50.4%

Sugars 4.8 g

Protein 14 g27.7%

Vitamin A 1.4% Vitamin C 0.67%

Calcium 11.1% Iron 31.1%

*Based on a 2000 Calorie diet

Rye Crackers Recipe