Crispy Rye and Seed Crackers

Of all the many recipes that we've enjoyed out of this cookbook, the rye and seed cracker has been made most frequently. This recipe is simple and the results so delicious that there is no reason not to make them again. And again.

The flavor of these crackers is astounding. They leave a satisfying aftertaste that can't be imitated by any cracker from a box. They are sturdy and hold up to a cheese ball.

I rolled the dough as thinly as possible, transferred to my baking sheet and cut them right in place with my pizza cutter. As they bake, the crackers shrink a little and separate themselves.

The most difficult part of this recipe was blitzing the sunflower and pumpkin seeds. Otherwise this was another recipe that requires little effort to make and get great results. The crackers feel hearty and healthier than anything store bought. Topped mine with caraway seeds. I stored half the dough in the fridge for later in the week and topped those with Alessi spice grinder spices. Both were really good. I was surprised by how easy it was to roll them out and cut them into diamonds. Really cool looking crackers.

These crackers were really really good! They have an excellent snap and great taste. They are nice and sturdy, so they go great dipped into thick dips that would normally break other crackers.

The only difficulty for me was getting them to be nice and crisp without burning them. The recipe says "The crackers are done when they have a rich golden brown color and are fairly dry and crisp." I had difficulty achieving the golden brown color, while they were dry and crisp. My crackers were still a little wet when they were golden brown. This could be due to using too much egg wash. I will have to try this recipe again with minimal egg wash to see if the egg wash was making the thin dough too wet.

I highly recommend making these crackers and will definitely make them again!