Recipe · Crackers & Snacks

Fresh Milled Crispy Rye Crackers

By: Eleen Beisner

These crisp, savory crackers combine fresh-milled rye and hard white wheat with caraway, molasses, and a little cocoa for depth. Toasting the caraway seeds brings out their flavor without changing the texture of the crackers.

Prep time: About 45 minutes (including resting) · Bake time: 18–23 minutes · Yields: About 6 dozen crackers

Ingredients

Instructions

1. Toast the Caraway Seeds

   Place the caraway seeds in a dry skillet over medium heat. Stir for 1–2 minutes, just until fragrant. Transfer them to a plate to cool.

2. Mix the Dry Ingredients

   Mill the rye and hard white wheat finely. In a large bowl, combine the flours, cocoa powder, and salt.

3. Cut in the Butter

   Cut the cold butter into the flour mixture with your fingers, a pastry blender, or a fork until crumbly. Stir in the cooled caraway seeds.

4. Add the Molasses Water

   Stir the molasses into the water. Gradually add the liquid to the flour mixture, mixing until the dough comes together. If it seems dry or breaks apart when pressed, add water a teaspoon at a time.

5. Rest the Dough

   Cover the dough and let it rest for 20 minutes. This gives the fresh-milled flour time to absorb the water and makes the dough easier to roll.

6. Roll and Cut the Crackers

   Heat the oven to 325°F. Divide the dough in half. Roll each portion very thin between sheets of parchment, about 1/16 inch thick. Cut into crackers, prick each one with a fork, and sprinkle with flaky salt if desired.

7. Bake Until Crisp

   Bake for 18–23 minutes, until the crackers are dry and crisp. Check early if you rolled them especially thin. Cool completely on the baking sheet; they’ll crisp further as they cool.

Storing

Let the crackers cool completely before storing. Keep them in an airtight container at room temperature for about 5–7 days.

If they lose some crispness, place them in a 300°F oven for 5–7 minutes, then cool completely before storing again.