Our series on flatbreads continues with this recipe for rye crackers.
Rye was considered a secondary crop for thousands of years before it was cultivated and people started growing it deliberately. Nowadays, most rye production is concentrated in Central and Eastern Europe, and the cereal is used in various ways—for making bread, brewing whiskey and vodka, feeding animals, as a pasture plant, etc. The Russian rye breads are famous—the ones made with only rye flour have a dark brown color and are usually dubbed ‘black bread’. I can’t wait to show you that one on the blog, it’s yum yum yum! Anyway…
Today we’ll be showing you how to make these rye sesame crackers, a great snack to take to work or school, super easy to make, and they go perfectly with stinky cheese and some fruit! Okay, the stinky cheese is optional—I wouldn’t want you to acquire a stinkin’ work moniker 😉
Let’s start. You’ll need:
It’s so easy to mix, just put the flour, salt and baking powder together, stir, add the olive oil and water, stir again, keep stirring, and stirring, and then stir some more! When your dough has reached the right consistency (illustrated on the bottom right photo), take it out of your bowl and cut it in two.
Now comes the tricky part—at least it was tricky for Simeon 😀 He was dead serious about rolling out the dough into perfect rectangles. He kept mumbling something about optimization and resources efficiency while I was rolling my eyes…Geek-in-the-kitchen alert! I suggested we just cut off the uneven edges, but he wouldn’t listen—he kept folding the edges and rolling out until he had a relatively straight-edged rectangle, with no leftover dough parts. But if you are not so bent on efficiency (not that I’m judging if you are), just roll out to whatever shape and then cut the excess parts with a knife.
Sprinkle the sesame on top and roll over it to make the sesame stick to the surface. Cut the individual crackers using a pizza wheel cutter (we totally misappropriated resources here) and you’re done. Bake each sheet around 15 minutes. The crackers come out wonderfully fragrant.
Rye Sesame Crackers
- 250g rye flour
- 1 tsp salt
- 1/2 tsp baking powder
- 30ml olive oil (about 2 tbsp)
- 200ml hot water
- 2 tbsp sesame seeds
- Mix together the flour, salt and baking powder.
- Pour the hot water and olive oil and stir with a wooden spoon until the dough forms a ball. Knead into a smooth dough.
- Cut the dough in two. Roll out on a baking sheet and cover with sesame seeds. Roll over the sesame seeds to make them stick to the dough.
- Cut into rectangles and bake at 160°C/320°F for 15minutes.