Rye Caraway Crackers

 

Active time: 20 minutes
Total time: 1 hour
Serves: 8-12

Making your own crackers is easier than you think! These wholegrain crackers are packed with caraway seeds, a favorite staple food of Queen Esther’s! Layered with creamy ricotta, honey, and almonds, this impressively simple recipe is guaranteed to please!

Equipment

  • Rolling pin

Ingredients

  • 1 cup rye flour

  • 1 cup whole wheat flour

  • ½ tsp baking powder

  • 2 tbsp flax seeds ground

  • 2 tsp caraway seeds

  • ¼ tsp sea salt

  • 2 tbsp olive oil

  • ½ - ¾ cup water

To serve:

  • ½ cup ricotta

  • 2 tbsp honey

  • 2 tbsp chopped almond

  • 1 tsp rosemary

Preparation

  1. Preheat the oven to 325°F.

  2. In a large bowl, combine rye flour, whole wheat flour, baking powder, flax seeds, caraway seeds, and sea salt.

  3. Add oil and water slowly, mixing to form a firm dough. If it is too sticky, add 1-2 tbsp more flour. Knead for 2-3 minutes, or until incorporated.

  4. Transfer the dough to a floured piece of baking paper. Divide dough into 3 even portions. Roll each portion very thin (1/16th inch thick, if possible). Transfer the dough and baking paper to a tray. Gently score the crackers using a paring knife.

  5. Repeat rolling with all the dough.

  6. Transfer to the oven, baking for 15-17 minutes or until crisp and golden. Remove from oven and let cool completely.

  7. Break into smaller pieces.

  8. Top with ricotta, honey, almonds, and rosemary.

  9. Enjoy!