Homemade Rye Cracker Food

RYE CRACKERS

Steps:

• Mix together.
• Roll out thinly on floured surface.
• Cut into desired shapes.
• Bake on cookie sheets at 375 degrees for about 30 minutes.

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.

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

CARAWAY RYE CRACKERS

Steps:

• Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
• Add oil; stir with a fork until moistened.
• Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
• Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
• Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
• Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
• Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
• Cool on wire rack.

CARAWAY RYE CRACKERS

Steps:

• Preheat oven 350 degrees F.
• Mix all the dry ingredients.
• Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball.
• (For the next step I used a silicon sheet, folded in half).
• Divide the dough in half and place one half between 2 large sheets waxed paper.
• Roll the dough until 1/16 inch thick.
• Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles.
• Repeat with remaining dough.
• Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown.
• Cool and serve with whatever takes your fancy!

SWEDISH CRISPBREAD (RYE SEED CRACKERS)

Steps:

• Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
• Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
• Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
• Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
• Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.
• Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.
• Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.

RYE & PUMPKIN SEED CRACKERS

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.