Organic Rye Crackers Recipes

ARTISAN SOURDOUGH RYE BREAD

Steps:

• Sourdough Version
• In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
• In a separate bowl, combine the flours and salt.
• Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
• Instant Yeast Version
• The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
• Both Versions
• After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
• Preheat your oven to 475 F a half hour before baking.
• Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
• Let cool completely before eating.

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.

ORGANIC RYE CRACKERS

Steps:

• Preheat oven: 375 degrees F
• In a mixing bowl measure all dry ingredients and combine well with a dough whisk . In a separate bowl stir together the egg, oil, and chopped onion. Slowly pour the onion mixture into the dry mixture, then whisk vigorously until well blended. The dough will be moist. Scrape the dough onto a sheet of parchment paper and roll out dough using a 1/8" rolling pin into a rectangle shape. Sprinkle rye flour as needed to keep the rolling pin from sticking to the dough.
• Take the baking sheet and place on top of the dough on parchment paper (holding parchment paper on each end), then flip it upside down to transfer easily. Peel off parchment paper. Place into preheated oven. Bake for 15 minutes (click here for a great kitchen timer), then turn off the oven. Remove the baking sheet to a heat safe surface and while still soft, cut the dough into squares (or your desired shape) using a pastry wheel . Return the baking sheet to the still warm oven and let sit for 10 minutes for a dry, crispy cracker consistency.