FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 2 >  Crackers, Crispy Rye Crackers

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CRISPY RYE CRACKERS

 

King Arthur Flour Whole Grain Baking
by King Arthur Flour
These quick, easy to make crackers are bold in flavor, but have a remarkably light texture. They make great open-faced sandwiches—a little cream cheese and smoked salmon, some corned beef and Swiss, or maybe garlicky hummus and sliced tomato, and you're set for a hearty snack or a light meal.
Yield: 6 dozen crackers
Baking Temperature: 325°F
Baking Time: 18 to 23 minutes


Ingredients

• 1 cup (3 3/4 ounces) whole rye (pumpernickel) flour
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 4 tablespoons (1/2 stick, 2 ounces) butter
• 3 tablespoons (7/8 ounce) caraway seeds
• 1/2 cup (4 ounces) water
• 1 tablespoon molasses
• Additional salt for sprinkling (optional)


Directions
Preheat the oven to 325°F. Lightly grease baking sheets or line with parchment paper.

TO MAKE THE DOUGH: Combine the flours, cocoa and salt in a large bowl. Cut in the butter until the mixture is crumbly, using your fingers, a pastry blender or fork or a mixer. Add the caraway seeds and toss to mix.

Combine the water and molasses in a measuring cup and stir to mix. Gradually add the liquid to the dry ingredients, mixing till you can gather the dough into a cohesive ball.

TO SHAPE AND BAKE THE CRACKERS: Divide the dough into 3 pieces; roll it out, one piece at a time, till it's 1/16, inch thick, being sure to flour underneath when necessary so the dough doesn't stick to the work surface.

Use a baker's bench knife, a sharp knife, a pizza wheel or a square cookie cutter to cut the dough into 2-inch squares. Transfer the squares to prepared baking sheets.

Bake the crackers until they begin to brown and smell toasty, 18 to 23 minutes. Remove the crackers from the oven, transfer to a rack and cool completely before serving. Store in airtight containers.

Nutrition Information Per Serving (4 Crackers, 30g): 6g whole grains, 77 cal, 3g fat, 2g protein, 10g complex carbohydrates, 1g sugar, 2g dietary fiber, 7mg cholesterol, 121mg sodium, 88mg potassium, 26RE vitamin A, Img iron, 14mg calcium, 60mg phosphorus.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages