rye crackers

  Whisk together until even:
          2 c. Summers Sprouted Rye Flour
          2 tsp. baking powder
          1 1/2 tsp. salt
          1-2 Tbsp. broken caraway seeds (use a mortar & pestel)
          1/4 tsp. garlic powder          1/8 tsp. pepper 
  Melt on stove top:
          2 Tbsp. butter
  With your fingers, work butter into flour until even.
  Beat together:
          2 eggs
          1/4 c. water
          (or use 3 eggs and 1 Tbsp. water for richer crackers)
  Stir and knead into flour until dough is even. Dough should be
          stiff but soft. If dough needs more moisture, add a few drops 
          of water at a time.

Roll chunks of dough out on a lightly floured board until it is
          1/16-1/8 inch thick.
  Cut with sharp knife into small or large pieces.
  Place on cookie sheet. Prick with fork or crackers will balloon (unless
          you want them to do that.)
  Bake at 375 for 15-18 minutes. Don’t over bake… even lightly
          browned crackers will taste burnt.
  Then place in a dehydrator or very slow oven (100 degrees) until 
          crackers are crisp. Tops can be brushed with egg and sprinkled
          with coarse salt, caraway seeds, or toasted sesame seeds before
          drying.  
   Store in sealed containers to maintain crispness. 
   Crackers can be re-dried if they get soft.
     Makes 2 large cookie sheets full of THIN crackers.

Rye Crackers

Ingredients
  

  • 2 c Summers Sprouted Rye Flour
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 – 2 tbsp broken caraway seeds (use a mortar & pestel)
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper
  • 2 tbsp butter
  • 2 eggs
  • 1/4 c water  (or use 3 eggs and 1 Tbsp. water for richer crackers)

Instructions
 

  • Whisk together until even: 2 c. Summers Sprouted Rye Flour, 2 tsp. baking powder, 1 1/2 tsp. salt, 1-2 Tbsp. broken caraway seeds (use a mortar & pestel), 1/4 tsp. garlic powder, 1/8 tsp. pepper 
  • Melt on stove top:  2 Tbsp. butter
  • With your fingers, work butter into flour until even.
  • Beat together:  2 eggs, 1/4 c. water, (or use 3 eggs and 1 Tbsp. water for richer crackers)
  • Stir and knead into flour until dough is even. Dough should be stiff but soft. If dough needs more moisture, add a few dropsof water at a time.
  • Roll chunks of dough out on a lightly floured board until it is 1/16-1/8 inch thick.
  • Cut with sharp knife into small or large pieces.
  • Place on cookie sheet. Prick with fork or crackers will balloon (unless you want them to do that.)
  • Bake at 375 for 15-18 minutes. Don’t over bake… even lightly browned crackers will taste burnt.
  • Then place in a dehydrator or very slow oven (100 degrees) until crackers are crisp. Tops can be brushed with egg and sprinkled  with coarse salt, caraway seeds, or toasted sesame seeds before drying. 
  • Store in sealed containers to maintain crispness
  • Crackers can be re-dried if they get soft.   Makes 2 large cookie sheets full of THIN crackers.
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