Seeded Rye Crackers
Seeded Rye Crackers
by Roaring Fork Mill
Ingredients
1 cup Roaring Fork Mill Rye flour
½ teaspoon salt
¼ teaspoon baking powder
¼ cup oats
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup sunflower seeds
2 tablespoons flax seeds
3 tablespoons olive oil
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.
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