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12 large crackers
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 101cookbooks.com. To roll out the crackers either a pasta roller or a rolling pin works well.
Ingredients
- 3 cups Bluebird Rye Flour
- 1 teaspoon sea salt fine grained
- 1 cup warm water
- 1/3 cup olive oil extra virgin
- 1 tablespoon caraway seeds or to taste
- coarse flaked sea salt to taste
Methods
- 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.
