Rye Crackers – Tweaked Version of Bob’s Red Mill Rye Crackers

Rye Crackers – Tweaked Version of Bob’s Red Mill Rye Crackers

Rye crackers are a great addition to any cheese board and this recipe, a tweaked version of the recipe on the back of the Bob’s Red Mill organic rye flour bag, is both easy and seriously good. The original recipe doesn’t seem to be on the site but the original uses margarine instead of butter (I hate margarine so I’mma not do that) and milk instead of buttermilk (everthing tastes better with buttermilk, plus I had some).

Ingredients

1/2 C white flour
1/2 C dark rye flour (I used Bob’s Red Mill Organic Dark Rye, note that you don’t have to buy it in 25 lb bags!)
1/2 tsp sea salt
1 tsp baking powder
2 tsp caraway seeds
4 Tbsp soft, unsalted butter
3 Tpsp buttermilk

Method

  1. Mix the dry ingredients together in a medium sized bowl.
  2. Work the soft butter in with your finger tips until fine “crumb” results.
  3. Stir in the buttermilk.
  4. Form into a ball and roll out to 1/8 to 1/16 inch between two sheets of baker’s parchment paper.
  5. Cut into shapes or just use a pizza cutter and make rectangles (less re-rolling and cutting involved).
  6. Place on ungreased cookie sheet, prick with a fork and bake at 400 F for 5-6 minutes until the edges are lightly browned (I checked at 5 and ended up going 6 minutes).
  7. Cool on rack and store in airtight container.

Makes a full cookie sheet of crackers…number will depend on how big the cracker is. The ones I made are roughly 1×1 bites and I got about 4 doz crackers out of the batch.

Note: The other reason I buy stuff from Bob’s Red Mill, when I can, is because the business is run by an Employee Stock Ownership Plan, and I think that’s cool. In 2010 Bob and Charlee Moore handed the business to their employees. That story is HERE.



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