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Easy to make and delicious whole-grain crackers, these are great on their own, topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at To roll out the crackers either a pasta roller or a rolling pin works well.


Yield 12 large crackers


3 cups  Rye Flour
1 teaspoon fine grain sea salt
1 cup of warm water
1/3 cup extra virgin olive oil
1 Tablespoon caraway seeds, or to taste
coarse flaked sea salt to taste


Whisk together the rye flour and salt in a large bowl, or in the bowl of a stand-up mixer. Add the water and olive oil, and mix with a dough hook attachment on medium speed for 5 minutes, or knead on a dry floured surface for 5 minutes. The dough should be just a bit moist feeling, not too dry or too sticky. Add a bit more flour or water as needed while kneading.

Shape the dough into a large ball, roll into a thick rope, rub lightly with olive oil, cover with a clean dishtowel or plastic wrap, and let rest at room temperature for 30-60 minutes. Preheat the oven to 450 degrees, and if you have a pizza stone, put it in the oven.

When the dough is rested, uncover and cut into 12 equal pieces. Flatten one piece and sprinkle on some caraway and coarse flaked sea salt. Knead together a bit to incorporate the seasonings, then use a rolling pin or pasta roller to shape it into a flat strip of dough, as thin as you can. Down to the 4 settings on the pasta machine works well. Cut the dough into the shape you like, or leave it as large rustic pieces. Place crackers on a flour-dusted surface and repeat with the remaining pieces of dough. Cook a few crackers at a time, directly on the pizza stone, or on a baking sheet. Bake until golden brown at the edges, 8 to 10 minutes, remove from the pizza stone or baking sheet with tongs and let cool before eating. Store in an airtight container or zip lock bag for up to 2 weeks.

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