Homemade crackers are one of the simplest ways to experience the rich flavor of freshly milled grains. These Seeded Rye Crackers combine Roaring Fork Mill Stone-Milled Rye Flour with a hearty mix of oats, pumpkin seeds, sunflower seeds, sesame seeds, and flax for a crisp, flavorful cracker that's just as satisfying on its own as it is paired with your favorite toppings.
Rye has been enjoyed for centuries for its robust, earthy flavor and exceptional baking qualities. Stone milling preserves more of the grain's natural character, giving these crackers a depth of flavor that stands out in every bite. The blend of seeds adds crunch, texture, and a toasted, nutty finish that complements the rye beautifully.
These crackers are endlessly versatile. Serve them alongside your favorite cheeses and charcuterie, spread with hummus or soft cheese, pair with soups and salads, or simply enjoy them as a wholesome snack. They're also a great addition to holiday appetizer boards and make a thoughtful homemade gift.
Once you've made a batch, you'll discover just how easy it is to create crisp, artisan-style crackers from scratch using simple ingredients and fresh stone-milled flour.
Ingredients
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1 cup Roaring Fork Mill Rye flour
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½ teaspoon salt
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¼ teaspoon baking powder
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¼ cup oats
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¼ cup pumpkin seeds
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¼ cup sesame seeds
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¼ cup sunflower seeds
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2 tablespoons flax seeds
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3 tablespoons olive oil
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⅓ cup water
Steps:
Preheat oven to 400˚F. Cut a piece of parchment paper to fit a 10x15” baking sheet.
Sift together flour, salt, and baking powder.
Add oats and seeds and mix thoroughly.
Add olive oil and water and mix until smooth. Do not over-mix. Mixture should be thick but spreadable.
Place mixture onto parchment paper. Press the dough with your hands to flatten slightly. Place a second piece of parchment paper over the top. Roll out with rolling pin to approximately the size of the baking sheet.
Remove top parchment paper and transfer bottom parchment paper with the dough onto baking sheet.
Using a knife or pizza cutter, score the top of the dough into preferred cracker size, penetrating deeply into the dough without cutting all the way through.
Bake about 20 mins until the crackers are dry and firm and outer edges are beginning to darken.
Let cool and then break the crackers along score lines.