Best 6 Rye Crackers Recipes

NY STYLE RYE CRACKERS

Steps:

• Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.
• Preheat an oven to 375 degrees F (190 degrees C).
• Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.
• Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

RYE CRACKERS

Steps:

• Mix together.
• Roll out thinly on floured surface.
• Cut into desired shapes.
• Bake on cookie sheets at 375 degrees for about 30 minutes.

RYE AND CHEESE CRACKERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix Cheddar cheese, rye flour, walnuts, butter, salt, white pepper, paprika, and cayenne pepper together in a bowl until dough kneads easily. Roll dough onto a flat work surface using a rolling pin until dough is very thin. Cut dough into squares and place on baking sheet 1/2-inch apart. Puncture each cracker with a fork a few times.
• Place the baking sheet in the oven and reduce heat to 400 degrees F (200 degrees C). Cook crackers until crisp, 15 to 18 minutes. Cool crackers on baking sheet, about 3 minutes.

CARAWAY RYE CRACKERS

Steps:

• Preheat oven 350 degrees F.
• Mix all the dry ingredients.
• Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball.
• (For the next step I used a silicon sheet, folded in half).
• Divide the dough in half and place one half between 2 large sheets waxed paper.
• Roll the dough until 1/16 inch thick.
• Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles.
• Repeat with remaining dough.
• Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown.
• Cool and serve with whatever takes your fancy!

RYE CRISPBREAD CRACKERS WITH PEPPER-DILL CRèME FRAîCHE AND SMOKED SALMON

Steps:

• Make crispbreads:
• Stir together yeast and warm water in bowl of a standing electric mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. Add rye flour, 1 cup all-purpose flour, caraway, and salt and beat at medium speed until incorporated. Attach dough hook to mixer and gradually beat in remaining 2/3 cup flour at medium speed. Beat dough until it begins to pull away from side of bowl, then beat 5 minutes more.
• Gather dough into a ball and put in a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 400°F.
• Punch down dough and divide in half. Flatten dough with lightly floured fingers to form 2 (6- by 4-inch) rectangles and let stand 3 minutes. Roll out each piece of dough on a floured surface into a 15- by 10-inch rectangle (1/8 inch thick). Transfer each rectangle to a lightly oiled large baking sheet, trimming any overhang. Cover each rectangle with a dampened kitchen towel or with plastic wrap and let stand 15 minutes.
• Make perforated lines lengthwise and crosswise on rectangles, about 2 inches apart, with tines of a fork (to facilitate breaking crispbreads into crackers). Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 20 minutes total. Transfer to racks and cool. Break each crispbread into about 24 (roughly 2-inch) crackers.
• Make pepper-dill crème fraîche and assemble hors d'oeuvres:
• Stir together crème fraîche, dill, pepper, and salt. Spoon 1/2 teaspoon crème fraîche onto each cracker, then drape a piece of salmon on top and sprinkle with zest.

RYE CRACKERS

Steps:

• MIX together dry ingredients and seeds. WORK in butter until fine. STIR in milk. FORM into ball and roll out to 1/8 - 1/16 inch between waxed paper. CUT into desired shapes, prick with fork and transfer to ungreased cookie sheet. BAKE 400 degrees for 5 or 6 minutes until lightly browned on edges. COOL on rack. STORE in airtight container.