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Sourdough or Unleavened Rye Crackers

Sourdough or Unleavened Rye Crackers

Recipe by Ellie Markovitch Course: Breakfast, Snack
Cooking time

10

minutes

If 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 cup Maine Grains Organic Rye Flour

  • 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