Quick Rye Sesame Seed Crackers
I thought it was time to put something on my blog that was fairly quick and easy, but looks and tastes delicious. So here is my recipe for crackers made with 100% rye flour and sesame seeds. For some reason people are very impressed when they eat your home made crackers- little do they know how straight forward they are.
My inspiration has come from Peter Reihhart’s book ‘Artisan Breads Every Day’. If you ever have an idle moment I’m sure you’ll enjoy his TED talk called ‘The art and craft of bread’ www.ted.com/talks/peter_reinhart_on_bread.html.
In his recipe , he starts with grinding various seeds, which I have tried with fairly good results, but it takes a while and last time I did it I broke my husbands favourite coffee grinder! So today I thought I’d try and make them using just rye flour and sesame seeds and they worked out really well and were simpler. So this is how I made them:
1/4 cup sesame seeds
1 1/2 cups + 1tablespoon rye flour
1/2 cup water
1 dessertspoon honey
1 dessertspoon rape seed oil
a couple of pinches of salt
eggwhite wash (whisk 1 eggwhite with 2 tablespoons water)
sesame and poppy seeds for sprinkling
Mixing the Dough
- In a bowl, mix the rye flour, sesame seeds and salt together, then add the water,honey and oil and stir until well combined and has become a firm ball.
- Knead lightly to make sure all the ingredients are fairly evenly distributed. It should feel a bit tacky but not too sticky
- You may need to add a little more flour or water to get it to the right texture, but you still want your dough to be a little soft so that you can roll it out easily.
- Pre-heat the oven to 150 degrees C.
- Prepare a baking sheet by lining it with baking parchment (you don’t need to butter it)
Rolling out the Dough
- Divide the dough into four pieces
- Take one piece and roll it into a ball in your hands, then start rolling it with a rolling pin on a lightly floured surface
- Keep making sure that it’s not stuck to the surface by lifting it up and putting more flour underneath. Keep your rolling pin lightly floured to stop it sticking to the dough
- Roll it into a rectangle to about 1/16 inch in thickness
- Either roll out the rest of the dough or you can leave in the fridge for a few days until you are ready for the next batch
Sprinkling the Dough with a Topping and Cutting Out
- Brush the surface with the eggwash
- Sprinkle with the topping of your choice. ( I like poppy seeds and sesame seeds, but flakes of salt works well too)
- Cut into what ever shape you like- I cut mine into rectangles
Baking the Crackers
- Bake for 20 mins and then check how they are doing and that one side has not cooked faster than the other
- Rotate when you put back in the oven to even up baking if you need to and bake for another 5 minutes
- Check them again. You may need another 5 minutes. They are done when they are dark brown and crisp when you brake them.
They make a lovely snack slathered with butter, cheese and quince membrillo- which is like a jelly
Do try this yourself and let me know how you get on. Very happy answer any queries if you get stuck