These days at home have us reaching for the snack drawer a little more than usual. Add a pregnant hungry belly to that equation and yes, we’ll admit that sometimes we need to slow it down. The amount of crackers that get eaten in this house is slightly out of control and I was kinda yearning for something a little more interesting and fulfilling than our plain crackers. But think again, what’s better than a crunchy cracker by itself or topped with yummy extra’s? I’ve decided to step up my cracker game and make some myself…and oh, it couldn’t be more fun and easy! So today it’s time for these crispy rye crackers loaded with good for you seeds and spicy pepper. Your cracker snacking will never be the same again. Promise.
First of all, you might wonder why anyone would even bother making their own crackers? It’s so easy to pick them up at the store and stock a few packs in the cupboard. Well, there’s a few reasons why you should try baking these! Firstly, although simple crackers might be inexpensive and very versatile, the more fancy ones tend to come at a real premium. Plus, those fancy seed crackers are often made with lots of white flour and extra added ingredients like cheap oils or sweeteners. And lastly, nothing beats the rustic homemade look of these crackers (perfect to serve to your guest on a cheese or dip board)!
These couldn’t be easier to make. You only need a few simple and easy to access ingredients and about 10 minutes of hands on time. They are vegan and loaded with seeds to make a real healthy snack! These are made with rye + wholemeal flour which makes them packed full of nutrition and very tasty too. Together with the other ingredients it forms easily by hand into a wet sticky dough. It’s rolled out thinly between 2 pieces of baking parchments and then topped with all your favourite seeds and flavourings.
A quick bake in the oven and a cooling down on a wire rack it’s all that’s needed to transform the sheets of sticky dough into super crispy & delicious rye crackers. Store them in an airtight container and you have got the most scrumptious crackers to meet all your snacking needs! These are delicious as is, but feel free to top them with whatever you fancy – from a simple avocado or (cream) cheese to hummus with tomatoes and cress! They are great served on a cheese platter, and make for a quick breakfast or served with a salad instead of croutons.
The secret to getting these super crispy? Roll them out super thin, and by thin I mean as thin as you could possibly get them. You could use a pasta machine if you own one, but a good old rolling pin works just fine! The thinner you roll these, the crispier and more-ish they’ll be! Yum.
More baking? Try this super more-ish caramelised onion tart with blue cheese or these favourite overnight vegan cinnamon rolls!
I think it’s time to get baking – so let’s make some super seeded crispy rye crackers shall we?
Crispy Rye Crackers with Seeds & Black Pepper
Ingredients
For the dough:
- 1 1/2 cup rye flour (150 grams)
- 1 cup wholewheat flour (150 grams)
- 1 tsp salt
- 1/4-1/2 tsp ground black pepper use less for a subtle hint of pepper, more for stronger flavour
- 2/3 cup water (160 ml)
- 4 tbsp olive oil
Toppings:
- Mixed seeds like pumpkin, sunflower, sesame and poppy seeds
- Flaky sea salt + black pepper optional
Instructions
- Preheat the oven to 220 C. In a large mixing bowl, combine the flours, salt en pepper and stir to combine. Add the water and olive oil and mix briefly by hand into a sticky dough ball. Leave to rest for 5 minutes.
- Divide the dough into 2 and add half between two sheets of parchment paper. Use a rolling pin to roll it out as thinly as you can – the thinner the more crisp your crackers will be. It's okay to use a knife to 'cut and paste' the dough to create a nice rectangular shape. Alternatively, you could use a pasta machine if you own one.
- Remove the top layer of parchment paper. Wet the dough with a pastry brush dipped in a little water (or use a fine spray mister). Add the seeds of your choice to the top – up to you how many or little you use! Sprinkle a little sea salt and black pepper over the top for extra flavour (optional). Gently roll with a rolling pin over the top to press the seeds a bit into the dough.
- Use a knife or pizza cutter to pre-cut the dough. This will create the lines on which the baked crackers will snap once baked. I like mine in triangular shapes, but you could go for anything you like (and maybe depending on how you intend to serve them).
- Slide it onto a baking tray and bake for about 8-15 minutes. The times vary depending on how thick you rolled your dough – so keep an eye on it! You want slightly browned edges and a firm feel to the dough (not soft or wet). They will crunch up further when cooligdown. In the mean time prepare your second batch to bake afterwards.
- Move the crackers onto a wire rack to cool down and crisp up. Snap them on the cutting lines and store in an airtight container.
Notes
Let me know in the comments if you try these or tag your pictures on Instagram with @eatyourdailygreens! Also, don’t forget to subscribe to receive any new recipes and posts in your inbox:
Eve x
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