Rye crackers

Rye crackers

By
From
Spring
Makes
20-25
Photographer
Andy Sewell

We make these crackers every day – they have a wonderful rye flavour and delicious crunch. We serve them on our cheese plate, or occasionally break them into little shards and toss them through salads. Don’t be deceived by their slim proportions – they are strong enough to take all manner of toppings. Try them with a spoonful of the freshest ricotta and a drizzle of honey. At the restaurant, we add a little of our rye bread starter to the dough but I make them at home successfully without any starter at all.

Ingredients

Quantity Ingredient
250g organic wholegrain rye flour, plus extra to dust
1/2 teaspoon sea salt
1 1/2 teaspoons honey
140ml water

Method

  1. Place the rye flour, salt and honey in a large bowl and make a well in the middle. Pour in the water and mix together, using your hands, to a homogeneous dough. Wrap in cling film and chill in the fridge for an hour.
  2. Preheat the oven to 180°C. Take the dough from the fridge. On a lightly floured surface, roll it out to a very thin sheet and cut into long triangles or rectangles. Place on a baking tray.
  3. Bake on the middle shelf of the oven for 8–12 minutes until crisp and golden brown. Transfer to a wire rack to cool.
Tags:
Skye Gyngell
seasonal
Spring
London
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