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Caraway and sesame rye crackers

By: Jen Bedloe
Former head of food delicious.

Published: 16 Mar 21
Updated: 23 Apr 24

These seed-encrusted, homemade rye crackers are easy to prepare, and are delicious spread with homemade houmous or cream cheese – or, if you want to really impress people, with this homemade smoked salmon, cream cheese and dill pâté.

Easy
March 2021

Test kitchen approved

Serves 6
Hands-on time 25 min, oven time 1½ hours, plus cooling

Vegetarian recipes

Nutrition: per serving

Calories: 205kcals
Fat: 5.2g (0.9g saturated)
Protein: 6.6g
Carbohydrates: 29.7g (1g sugars)
Fibre: 6.4g
Salt: 1g

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Ingredients

250g rye flour, sifted
½ tsp baking powder
1 tsp salt
½ tsp sugar
1 medium free-range egg
125ml water
2 tbsp each caraway and sesame seeds
Dash of vegetable oil

You’ll also need

2 baking sheets lined with compostable baking paper

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Method

Heat the oven to 140°C/120°C fan/gas 1 and line the baking sheets. Mix the rye flour, baking powder, salt and sugar in a bowl. Beat together the egg and water, then add to the dry mixture and combine.
Knead the dough on a lightly floured surface, then roll it out as thinly as you can (aim for 2mm). Scatter over the caraway and sesame seeds, then roll again. Cut the dough into large shards, then use a metal spatula to carefully lift the shards onto the baking sheets. Roll again briefly to flatten and brush with a little oil.
Bake for 45 minutes, turning halfway, until crisp and golden. Transfer to a wire rack to cool completely.