Rye, Sesame + Honey Crispbread

Makes : approx. 4 dozen crackers

Crisp crackers full of the flavour and goodness of rye and other grains and balanced a touch of honey.

Ingredients:

• 1/2 cup + 1 tablespoon (80 grams) rye flour
• 1/2 cup (80 grams) white rice flour
• 1/4 cup + 2 tablespoons (40 grams) porridge oats, ground
• 2/3 cup (80 grams) fine polenta
• 1/4 cup (35 grams) sesame seeds
• 1/4 cup (40 grams) linseeds/flaxseeds, ground
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup + 2 tablespoons (150 mls) warm water
• 1 tablespoon honey
• 2 teaspoons vinegar (rice or apple cider)
• 1/4 cup (60 mls) vegetable oil

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Bowls and spoons
• Coffee grinder/bullet style blender/food processor with a small bowl
• Standing mixer (optional)

Directions:

Heat the oven to 200C (395F). Cut 6 sheets of baking paper to fit your cookie sheets.

In a large bowl or the bowl of a standing mixer measure the rye flour, rice flour, oat flour, cornmeal, sesame seeds, ground linseed, baking powder and salt. Mix to combine.

Mix the water honey and vinegar in a small bowl or jug. Add to the dry ingredients and mix with a wooden spoon or on low speed until combined.

Add the oil and mix thoroughly. You should have a soft dough that is a little sticky. If the dough is dry add more water, a tablespoon at a time until it is soft.

Divide the dough into three. Put one third on each of three of your baking paper sheets.

Use your hands to pat the dough out a bit and make it easier to roll.

Lay a sheet of baking paper on top of the dough and use a rolling pin to roll the dough out to 2-3mm thick. You may need to peel back and readjust the top layer of paper to get the dough even.

Repeat with all three sheets. Use a small sharp knife or pizza wheel to cut the dough. I like to do rough shards. The reason we are doing it like this is because it’s faster to roll out three big sheets of dough than to do 6 trays of smaller crackers but we need to let the dough separate and shrink a bit so the crackers in the middle get crisp.

Slide the sheets of dough onto your cookie sheets. Bake for 12 to 15 minutes rotating the cookie sheets halfway through. The crackers should be browning and dry underneath. If the edge ones are done but the middle ones are a bit soft you can remove the outside row to a cooling rack and bake the rest a few minutes longer.

Let the crackers cool completely before serving.

Cook’s Notes:

• To make these crackers completely vegan swap the honey for maple syrup or another plant based sweet syrup
• Weighing the ingredients will ensure the correct texture of the dough – if you want to swap the rye for another flour then replace it with an equal weight of something else like buckwheat.

 – Keep these crackers in an airtight container at room temperature for up to 2 weeks – 

Adapted from Flavour Flours by Alice Medrich.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.