Wholegrain Rye Crackers
Tasty crackers. Easy to make. Very forgiving dough.
Recipe type: Crackers
Cuisine: Danish
Serves: About 15 crackers
  • 125 g whole-rye flour
  • 125 g whole-wheat flour (I used Blanco Grande flour from Coke Farm in San Juan Bautista)
  • 125 g butter
  • 6 g caraway seeds (optional)
  • 3 g salt
  • 1 tsp baking soda
  • 90 g water
  1. Mix the two types of flour thoroughly; cube the butter and rub it into the flour. Add the caraway seeds, salt and baking soda, and mix thoroughly again.
  2. Then add the water, and knead the dough until smooth and elastic. Shape it into a ball, cover it in plastic wrap, and leave it in the fridge for a minimum of 1 hour.
  3. Dust the work surface with flour, and roll out the dough as thinly as possible. Prick the surface thoroughly with a fork or spiked roller.
  4. Cut the dough into squares (approximately 1.5 x 2 inches long) or use a cookie cutter.
  5. Place the crackers on sheet pans lined with parchment paper, and bake them (one pan at a time) on the second shelf up for 10 to 12 minutes.
  6. When the rye crackers are done, place them immediately on a wire rack to cool.
  7. Store them in an airtight container
I used whole-wheat flour (Blanco Grande) and whole-rye flour from Coke Farm in San Juan Bautista.
Risgaard uses ammonium carbonate and only indicates baking soda as a substitute.
I didn't roll out the dough as thin as indicated.
I sprinkled the crackers with the coarse salt I had forgotten to put on the Italian ones. They were salty but not too salty but of course that is a question of personal taste.
Recipe by Farine at http://www.farine-mc.com/2016/05/whole-grain-rye-crackers.html