RYE CRACKERS1/2 cup rye flour
2 tablespoons butter, softened
1/2 cup sourdough starter
1/4 teaspoon salt
1 teaspoon dried dill
1 tablespoon olive oil
1 tablespoon caraway seed for sprinkling
coarse salt for sprinkling
Combine rye flour, softened butter, sourdough starter, 1/4 teaspoon salt and dried dill to form a smooth dough.
Wrap in dough plastic and refrigerate several hours to firm up.
Preheat oven to 350*.
Combine rye flour, softened butter, sourdough starter, 1/4 teaspoon salt and dried dill to form a smooth dough.
Wrap in dough plastic and refrigerate several hours to firm up.
Preheat oven to 350*.
Prepare a sheet of parchment paper with nonstick spray.
Roll chilled dough out to a 1/16" thick rectangle onto parchment paper.
Gently spread 1 teaspoon olive oil over dough surface.
Cut into small squares using a sharp knife or pizza cutter.
Roll chilled dough out to a 1/16" thick rectangle onto parchment paper.
Gently spread 1 teaspoon olive oil over dough surface.
Cut into small squares using a sharp knife or pizza cutter.
Prick each square with a fork.
Sprinkle evenly with caraway seed and coarse salt.
Transfer parchment paper with crackers to baking sheet.
Bake at 350* about 20 - 23 minutes until golden brown.
When crackers are thoroughly cooled, store in airtight container.
About 4 dozen crackers.
Transfer parchment paper with crackers to baking sheet.
Bake at 350* about 20 - 23 minutes until golden brown.
When crackers are thoroughly cooled, store in airtight container.
About 4 dozen crackers.
***************
1 comment:
Mmmmm - these look so good! Will have to pass that recipe on to Resident Chef and maybe he'll try them. He's always looking for ways to use sourdough.
Post a Comment