- 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
- 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.
- Using the remaining all purpose flour, knead the dough until smooth and stretchy.
- 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.
- Preheat oven to 400 degrees Fahrenheit.
- 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.
- Bake 2 sheets at a time, for 4 minutes per side. Or until light brown and crisp.
- Cool on racks. Break into pieces to serve.