Rye Crackers

Rye Crackers

  • Prep: 40 min
  • Cook Time: 20 min
  • Total: 1 hr
  • Serving: 8 9" pieces

Homemade rye crackers. Can be stored for up to 2 months. Serve with dips and spreads.


  • 1/4 cup warm water
  • 2 packages active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup milk
  • 1 1/2 teaspoons crushed caraway seed
  • 1 3/4 cups medium rye flour, divided
  • About 1 1/4 cup all purpose flour


  1. Mix together the water, yeast salt and sugar, set for about 3 minutes to dissolve yeast. Add the milk, caraway seed, 1 1/2 cups rye flour, and 1 cup all purpose flour. Mix until smooth.
  2. Using the remaining all purpose flour, knead the dough until smooth and stretchy.
  3. Divide into 8 equal pieces, shaping each into a round bun. Place on a greased cookie sheet, flip to grease the top as well. Cover and place in a warm place to rise until almost doubled (30 minutes). Punch down.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. Place on a light floured surface. Using the remaining rye flour and a stocking covered rolling pin, roll out each bun to about 9 inches round. Place on an ungreased cookie sheet, poke entire surface with fork.
  6. Bake 2 sheets at a time, for 4 minutes per side. Or until light brown and crisp.
  7. Cool on racks. Break into pieces to serve.

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