#RYE KRISP CRACKERS CRACKER#

If you try this, return the crackers to the oven for 5 minutes more to set the glaze. Flavored herb and garlic oils can also be brushed onto the crackers as soon as they come out of the oven, to shine them up and add flavor.

#RYE KRISP CRACKERS CRACKER#

In this case, don't use a glaze simply brush the oil on the cracker dough just prior to baking. You can make wonderful toppings by combining herbs and oil, such as herbes de Provence covered with just enough oil to make a paste. Other savory garnishes include garlic salt, lemon pepper, and other common spice blends and rubs. Flaxseeds are a little too hard to chew, especially when baked on top of crackers, but some people do like them as a garnish. Sesame seeds and poppy seeds are the best garnishing seeds because they're light, and because their flavor isn't so strong that they'll overpower the taste of the cracker, as something like cumin or anise seeds would. Once thoroughly cooled, the crackers can be stored in an airtight container at room temperature for about 8 days, or in a ziplock bag in the freezer indefinitely. If they don't snap cleanly after they cool, return the pan to a hot oven for a few more minutes until they dry sufficiently to snap when broken.Ĭool for at least 15 minutes before serving. To get a little more browning on the crackers, increase the heat to 325☏ (163☌) after they've dried sufficiently to be crisp (20 to 25 minutes). Leave them on the pans to cool so they'll crisp up even more. The crackers are done when they have a rich golden brown color and are fairly dry and crisp. Rotate the pans once more and continue baking until they're done - typically 25 to 30 minutes altogether, but it depends on how thin you roll them and on your oven. Place the pans on different shelves and bake for 10 minutes, then rotate the pans and bake for another 10 minutes. If making more than one pan of crackers, you can bake them all at once. They can be nearly touching, as they won't spread or rise. Transfer the crackers to the prepared pan. The crackers need not all be the same size. You can also use a small biscuit cutter dipped in flour to make round crackers, but this takes longer, and then you have leftover dough. Use a pizza cutter to cut the rolled dough into rectangles, diamonds, or other shapes. When you return to it, it will roll more easily.īrush the surface of the dough with an even coating of whichever wash you prefer, then sprinkle the surface with whatever garnishes you like (see the variations below). If the dough resists, gently set it aside and begin rolling out another piece, or let it rest for about 2 minutes. The goal is to roll it to about 1/16 inch in thickness. You can also flip the dough over and continue rolling with the bottom side up. (For any that you won't be baking right away, wrap them well, and refrigerate for up to 1 week or freeze for up to 3 months the flavor actually improves after a day or two in the refrigerator.) Use a rolling pin to roll out one portion of the dough on a floured work surface, frequently lifting the dough with a metal pastry scraper or bowl scraper to be sure it isn't sticking and dusting with more flour underneath if need be. You don't need to oil the paper or liner.ĭivide the dough into four equal pieces. Preheat the oven to 300☏ (149☌), or 275☏ (135☌) for a convection oven, and prepare 1 baking sheet for each quarter of the dough that you plan to bake, lining them with parchment paper or a silicone mat. It should be slightly tacky but not sticky. Transfer the dough to a lightly floured work surface and knead for about 30 seconds to be sure all of the ingredients are evenly distributed and that the dough holds together. Stir in flour or water as needed to adjust the texture. The dough should quickly form a firm ball and shouldn't be sticky. If mixing by hand, use a large, sturdy spoon and stir for 1 or 2 minutes. If using a mixer, use the paddle attachment and mix on slow speed for 1 to 2 minutes. Separately, grind the flaxseeds into a fine powder.Ĭombine the seed powders and the whole sesame seeds, rye flour, salt, vegetable oil, honey, and water in a mixing bowl. Blend in pulses and be careful not to blend too long, or they'll turn into seed butter. Grind the sunflower and pumpkin seeds into a fine powder or flour in a blender or spice grinder. Peter Reinhart's Artisan Breads Every Dayġ/4 cup (1.5 oz / 42.5 g) sunflower seedsĦ tablespoons (2 oz / 56.5 g) sesame seedsġ/4 teaspoon salt, or 1/3 teaspoon coarse kosher saltĢ tablespoons (1 oz / 28.5 g) vegetable oilġ tablespoon (0.75 oz / 21 g) honey or agave nectarģ/4 cup (6 oz / 170 g) water, at room temperatureĮgg white wash or sweet wash (see garnishing washes below)

Rye krisp crackers