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.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOZZARELLA RYE SNACKS
This creamy topping has a subtle tang that pairs perfectly with crisp rye bread. We enjoy this simple recipe at our summer deck parties. It's ideal for unexpected guests or a quick snack. -Missie Klei, Cincinnati, Ohio
Provided by Taste of Home
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small bowl, combine cheese, mayonnaise, sour cream and salad dressing mix until blended. Spread 1 tablespoonful over each slice of bread., Place on greased baking sheets. Bake 5-7 minutes or until cheese is melted and bubbly. Serve immediately.
Nutrition Facts : Calories 314 calories, Fat 18g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 642mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
HAM & CHEESE ON RYE WITH DIPPING SAUCE
Imagine the flavor of your favorite ham and cheese sandwich packed into crunchy little appetizers crackers-and you've pretty much got this recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield 15 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix mayo and mustard until blended.
- Top each of 15 crackers with 1 cheese piece, 1 ham slice and second cheese piece. Cover with remaining crackers. Place in single layer on baking sheet.
- Bake 6 to 8 min. or until cheese begins to melt. Serve with mayo mixture.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
WOODMAN CHEESE AND CRACKERS
When SFMOMA presented the first Francesca Woodman retrospective in the United States in over two decades, I was excited to immerse myself in the work of another influential female photographer whom I studied in college. I love Woodman's juxtaposition of textures, her way of placing soft and vulnerable human forms in withered, deteriorating environments. My plan was to base a dessert on a photograph with this type of contrast. Of all of the images in the show, the one of the artist wearing a Victorian-style floral coat and flowing dress while posing in a crumbling room was my favorite. At the time the Woodman retrospective opened, I had just returned from a vacation in Scandinavia where I would have been happy to live on only Norwegian hardtack, rye bread, soft cheeses, and smoked salmon. The combination of hearty rusticity and soft refinement of these foods were like elements in the Woodman photo: I saw the crumbling room as a cracker made with whole wheat and rye; her flowing skirt as soft cheese; and the pattern on her coat as beautiful, delicate edible flowers. To create a tender cracker with the heartiness of my Norwegian inspiration, I used two types of rustic flour and incorporated the butter using the same technique that's used to make flaky pie dough. A little bit of yogurt added tang and tenderness to the cracker. To slather onto the crackers, I wanted a soft-textured fresh cheese that was simple to make in our tiny kitchen. Ricotta cheese was just the type. A sprinkling of colorful edible flowers from Leah's garden and a touch of black Hawaiian sea salt perfected the rustic-elegant presentation of the Woodman Cheese and Crackers.
Provided by Caitlin Freeman
Time 2h
Yield Makes about 28 crackers with cheese
Number Of Ingredients 14
Steps:
- To make the ricotta cheese, line a colander with a double layer of cheesecloth and set the colander over a bowl.
- Combine the milk, cream, and salt in a small saucepan and cook over medium-low heat, stirring often to prevent scorching, until the mixture registers 190°F on a digital thermometer.
- Remove the pan from the heat and gently stir in the lemon juice. Let stand for 5 minutes, and then pour the curds and whey through the cheesecloth-lined colander. Let drain at room temperature until the cheese is thick and spreadable, about 1 hour.
- Transfer the cheese to a container, cover tightly, and refrigerate.
- Combine the whole wheat flour, rye flour, sugar, salt, baking powder, and caraway seeds in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed to blend. Add the butter and mix on low speed until the mixture resembles coarse meal, 1 to 2 minutes. Add the yogurt and continue mixing just until the dough comes together into a ball, 10 to 20 seconds.
- Turn out the dough onto a large sheet of parchment paper and press it into a flat, even rectangle measuring about 5 by 6 inches. Lay a second sheet of parchment paper on top and roll out the dough to an even 1/8-inch thickness. Remove the top sheet of parchment and, using a chef's knife, cut the dough into rough 2 by 4-inch rectangles. The dough will be sticky, so don't try to remove the rectangles until after chilling. Slide the parchment with the dough onto a baking sheet and refrigerate until the dough is firm, at least 30 minutes or up to 1 week.
- To make the crackers, position racks in upper and lower thirds of the oven. Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Using a small spatula, carefully remove the crackers and place them on the prepared baking sheets, spacing them 1 inch apart.
- Bake, rotating the baking sheets midway through baking, until the crackers are golden brown and crisp, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets, and then use a spatula to transfer the crackers to a wire rack to finish cooling.
- To serve, spread a layer of ricotta cheese about 1/8 inch thick onto each cracker. Scatter a few edible flowers over the ricotta and sprinkle with sea salt.
RYE AND CHEESE CRACKERS
Different kind of cracker. Rye flour takes longer to cook then bleached all purpose and it has a little after taste. It mixes well with Cheddar cheese. For people that have not experienced the flavor of rye, it is a nice surprise when they taste the cracker for the first time. Most of the reactions say they taste the Cheddar cheese aftertaste, not realizing it is the rye they are enjoying.
Provided by Dannielle Randall
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix Cheddar cheese, rye flour, walnuts, butter, salt, white pepper, paprika, and cayenne pepper together in a bowl until dough kneads easily. Roll dough onto a flat work surface using a rolling pin until dough is very thin. Cut dough into squares and place on baking sheet 1/2-inch apart. Puncture each cracker with a fork a few times.
- Place the baking sheet in the oven and reduce heat to 400 degrees F (200 degrees C). Cook crackers until crisp, 15 to 18 minutes. Cool crackers on baking sheet, about 3 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 8.9 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 8.1 g, Sodium 342.2 mg, Sugar 0.4 g
CARAWAY RYE CRACKERS
These are great with cheese, smoked salmon etc! You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin ([email protected])
Provided by Tina and Dave
Categories Breads
Time 40m
Yield 30 crackers
Number Of Ingredients 9
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!
Nutrition Facts : Calories 45.8, Fat 2.5, SaturatedFat 0.3, Sodium 31.6, Carbohydrate 5.2, Fiber 0.6, Sugar 0.2, Protein 0.7
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- Preheat oven to 400°. Grind caraway seeds in spice mill or with mortar and pestle until coarsely ground. Transfer to a food processor. Add all-purpose flour, oil, rye flour, and kosher salt and process to combine. With the motor running, pour in ¼ cup water and continue to process until mixture resembles wet sand.
- Transfer dough a clean work surface and knead until smooth, about 2 minutes. Roll out dough until you can almost see through it (about 14x9"). Transfer to a parchment-lined rimmed baking sheet. Dough might be an irregular shape, but that’s fine; just trim any excess so it fits on sheet. Sprinkle dough with sea salt.
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- 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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