These crispy, crunchy caraway rye crackers have bold flavor from the caraway seeds. They're a perfect complement to any cheese, especially a Gruyere, and of course they're wonderful with Reuben dip too!
64grams1/2 cup 7 grain flour blend (or just use 128 grams of whole wheat flour)
150grams1/2 cup + 2 Tablespoons warm water
22grams2 Tablespoons extra virgin olive oil plus more for brushing (I used a blood orange infused oil)
8grams1 1/2 Tablespoons caraway seeds
½teaspoonbaking powder
6gramsvery slightly generous 1 teaspoon kosher salt
Coarse salt for sprinkling(I used Fleur de Sel)
Instructions
Whisk the salt and baking powder into the flours thoroughly, then combine all the ingredients in the bowl of your stand mixer.
Mix with the paddle attachment on low speed until the ingredients come together.
Switch to the dough hook and knead for about 10 minutes. You will have a firm but slightly sticky dough.
Wrap in plastic wrap and let sit out for an hour or so.
Preheat the oven to 425F.
Divide the dough into thirds. Keep the rest covered while working with each third.
Roll out the first third of dough between 2 sheets of parchment. Get the dough as thin as you can, about 1/16" if you can manage it. You may have to remove the parchment and smooth it out occasionally if it gets wrinkles in it.
Once the dough is as thin as you can get it, brush lightly with another 2 teaspoons of olive oil and sprinkle on just a bit of coarse salt.
Use a pizza wheel or pastry cutter to cut the crackers into your preferred shapes/sizes.
Bake for about 10 minutes, turning the pan once halfway through the baking time.
The crackers are done when they start to turn a bit golden brown and are crisp. Usually the ones on the outsides are done first, so I take them off and let the rest finish baking. It could take anywhere between 8-13 minutes for the crackers to bake thoroughly so watch them like a hawk and be prepared to remove them in waves as they finish baking.
Let the crackers cool on a wire rack.
Repeat the process with the other two pieces of dough.
Notes
Ingredient Substitutions
If you don't like caraway seeds, you may leave them out or substitute with your favorite seeds such as fennel, sesame, nigela, or poppy seeds.If you don't have a specialty flour such as 7 grain like I used, you can make up the difference in regular whole wheat flour.
Freezing
You can roll out sheets of dough, slice them into whatever shapes you want, and then freeze the sheets for up to 4 weeks. Bake from frozen. They may take a minute or two longer than usual.
Storing
Store in an airtight container for up to five days. If they get a little soft, refresh them in a 350F oven for 1-2 minutes and then let cool completely. They will recrisp nicely.