NY STYLE RYE CRACKERS
Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.
Provided by BigShotsMom
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.9 g, Fat 6.5 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 291.5 mg, Sugar 0.7 g
RYE CRACKERS
Make and share this Rye Crackers recipe from Food.com.
Provided by Braunda
Categories Lunch/Snacks
Time 50m
Yield 24-36 crackers
Number Of Ingredients 7
Steps:
- Mix together.
- Roll out thinly on floured surface.
- Cut into desired shapes.
- Bake on cookie sheets at 375 degrees for about 30 minutes.
RYE & PUMPKIN SEED CRACKERS
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
Provided by Cassie Best
Categories Side dish, Snack
Time 1h50m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1 and line 2 baking trays with baking parchment. Mix the dry ingredients in a large bowl. Beat the egg with 250ml water in a jug, then pour into the dry mixture. Combine with a wooden spoon, then transfer to a lightly floured work surface and knead until you have a smooth, firm dough.
- Roll the dough out as thinly as possible and cut into squares, about 7cm. Transfer the squares to your baking trays. Bake for 45 mins, then remove the trays from the oven. Flip each cracker over on the tray and return to the oven, swapping over the shelves, for a further 45 mins. Once cooked, remove from the oven and transfer to a wire rack to cool. Store in a sealed container for up to 2 weeks.
Nutrition Facts : Calories 81 calories, Fat 3 grams fat, Carbohydrate 12 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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HOMEMADE RYE CRACKERS RECIPE | DELICIOUS. MAGAZINE
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5/5 (4)Total Time 35 minsCategory Snacks And NibblesCalories 184 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the 4 tbsp olive oil. Use your hands to bring it together and form a dough, adding a little more water if needed.
- Tip the dough onto a lightly floured surface and knead briefly. Cut into 10 pieces, then roll out each as thinly as possible into any shape you like.
- Transfer the crackers to the lined baking sheets, brush with a little extra oil and sprinkle with mixed seeds and a grinding of black pepper. Bake for 7-8 minutes until golden and cooked to your liking (you’ll need to do this in batches). Transfer to a wire rack to cool and continue with the remaining dough.
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