Home > Recipes > Snacks and nibbles > Homemade rye crackers

Homemade rye crackers

Name: Homemade rye crackers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 10 large crackers
Ingredients: 150g rye flour; 150g plain flour, plus extra for dusting; 1 tsp sea salt; 4 tbsp olive oil, plus extra to brush; 3 tbsp mixed seeds (such as coriander, fennel and sesame); You’ll also need…; 2 baking sheets lined with non-stick baking paper

By: Delicious. food team

Published: 8 May 19
Updated: 23 Apr 24

The perfect accompaniment to a cheeseboard, these easy-to-make rye crackers can be scaled up in batches to serve as many as needed.

Want to see the ultimate cheese ‘cake’ that these crackers will be perfect with? Here’s our celebration creation, perfect for a wedding.

Easy
April 2019

Test kitchen approved

Makes 10 large crackers
Hands-on time 15 min, oven time 20 min

The perfect accompaniment to a cheeseboard, these easy-to-make rye crackers can be scaled up in batches to serve as many as needed.

Want to see the ultimate cheese ‘cake’ that these crackers will be perfect with? Here’s our celebration creation, perfect for a wedding.

Vegan recipes

Nutrition: Per cracker

Calories: 184kcals
Fat: 8.1g (1.2g saturated)
Protein: 3.8g
Carbohydrates: 22.4g (0.4g sugars)
Fibre: 3.1g
Salt: 0.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g rye flour
150g plain flour, plus extra for dusting
1 tsp sea salt
4 tbsp olive oil, plus extra to brush
3 tbsp mixed seeds (such as coriander, fennel and sesame)

You’ll also need…

2 baking sheets lined with non-stick baking paper

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the
4 tbsp olive oil. Use your hands to bring it together and form a dough, adding a little more water if needed.
Tip the dough onto a lightly floured surface and knead briefly. Cut into
10 pieces, then roll out each as thinly as possible into any shape you like.
Transfer the crackers to the lined baking sheets, brush with a little
extra oil and sprinkle with mixed seeds and a grinding of black pepper.
Bake for 7-8 minutes until golden and cooked to your liking (you’ll
need to do this in batches). Transfer to a wire rack to cool and continue with the remaining dough.

Break up the crackers to serve or put in food bags and keep in a cool place (see Make Ahead).

Recipe from April 2019 Issue

Nutrition

Nutrition: per serving

Calories: 184kcals
Fat: 8.1g (1.2g saturated)
Protein: 3.8g
Carbohydrates: 22.4g (0.4g sugars)
Fibre: 3.1g
Salt: 0.5g

delicious. tips

Add any flavours you like to these. Try lightly crushed fennel and coriander seeds for a spiced twist.

Wrap in cellophane bags and tie with parcel string for a dinner-party gift. This recipe can be scaled up in batches to serve as many as needed.
Keep the cooled crackers in an airtight container for up to 1 week.