Grain and seed rye crackers

These crackers are inspired by the Swedish rye crispbread called knäckerbröd. We've made ours into one large rectangle but feel free to cut into lunchbox-sized crackers. They make a great wholesome snack.

Grain and seed rye crackers Credit: Benito Martin

• makes

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 120 g (1 cup) rye flour, sifted
• 180 g (1 cup) wholemeal flour, sifted (see Note)
• ⅕ cup pumpkin seeds
• ¼ cup flaxseeds
• ¼ cup black chia seeds
• 2 tbsp white sesame seeds
• 1 tbsp caraway seeds, toasted
• 1 tsp baking powder
• 2 tsp sea salt
• 60 ml extra virgin olive oil
• 1 tbsp honey
• 125 ml (½ cup) water

Instructions

Preheat the oven to 160°C. Line 4 large oven trays with baking paper.

Combine the flours, all the seeds, baking powder and salt in a large bowl. Make a well in the centre, add the oil, honey and water to the well and stir to combine. Bring together with your hands to make a moist but not wet or sticky dough. Add an extra 1 tsp water if necessary. Cover the dough plastic wrap and allow to rest for 30 minutes.

Divide dough into 4 pieces (175 g each). Roll each piece out to 3 mm thick between 2 sheets of freezer film or baking paper. Transfer each to an oven tray (see Note).

Bake for 15 minutes or until golden on edges and underneath, rotating trays from top to bottom shelves halfway through the baking time (watch them towards the end of cooking as the edges will darken quickly). Remove from the oven and transfer crackers to a wire rack to cool completely.

Serve with cheese, top with avocado drizzled with tahini, or spread with ricotta drizzled with honey (pictured).

Store in an airtight container for up to 4 days.

Note

• Once you have sifted the wholemeal flour, combine the bran (in the sieve) with the sifted flour.

• For rectangular crackers (pictured), shape each piece of dough into a 4 cm-diameter log with your hands before rolling out to 3 mm thick.

Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.