Caraway Rye Crackers Recipes

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 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!

RYE & ONION CRACKERS

Steps:

• Preheat oven to 400.
• In a large mixing bowl combine the flour, baking powder, salt, caraway seeds, and onion. Mix well.
• Add the olive oil and mix with a fork or hands until evenly mixed - there should be small crumbs.
• Add the water and combine. The dough will look wet. Rest the dough at room temperature for 30 minutes; at this point, the dough will look much drier as the rye hydrates.
• Cut the dough in half, one for each baking sheet. Roll the dough out on silicone baking sheets the size of a half-sheet pan. Roll out to the edges to cover the sheet completely. Once done, cut the short dimension in 4 slices, and the long dimension in 8. This will give 32 crackers per sheet. Either a pizza cutter or a steel, 18 inch ruler works well for this.
• Alternately, roll dough in small pieces through a pasta roller. (About setting #2 on a Kitchenaid pasta attachment works well). Use a pizza cutter to trim to size - 3 strips will fit perpendicular to the long access of a half-sheet. Trimming each strip into 12 crackers gives a good size.
• Bake for 12 to 14 minutes, switching the trays halfway through. Watch closely to bake to your desired doneness and toastedness. Cool for 10 minutes. Serve or store in an airtight container for up to 2 weeks.