Sourdough or Unleavened Rye Crackers
Course: Breakfast, Snack10
minutesIf you don’t have sourdough starter to make sourdough rye crackers, you can increase the flour to 1 1/3 cup of rye flour and replace the sourdough starter with 5 tablespoons of water and make delicious unleavened crackers. Both variations are outlined here! Makes about 2 dozen 3″ crackers.
Ingredients
- Sourdough Version
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
sourdough starter or discard
1/2 cup sprouts, sesame seeds or other seeds to decorate, top after dough is rolled out
- Unleavened Version
11/3 cup Maine Grains Organic Rye Flour
1/2 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
5 tbsp water
1/2 cup sprouts, sesame seeds or other seeds to decorate, top after dough is rolled out
Directions
- If using a food processor, add the dry ingredients, pulse a few times and then slowly add the liquids through the tube while the machine is running – till it comes together in a ball
- If mixing by hand, add the liquids to the dry ingredients and knead until well incorporated and dough is elastic – about 4-6 minutes
- The dough may feel a bit wet; let rest for 15 minutes before rolling out
- Roll out on a floured surface to a 1/8″ thickness. Use a cookie cutter to stamp shapes. Add your toppings to the shapes. This recipe works well to cut out different shapes for savory treats.
- Bake 400 degrees on an ungreased cookie sheet for 8-10 minutes – depending on how thick the crackers are and how crisp you like them.
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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia
