Easy Rye Crackers

5/5 - (1 vote)

I saw a very nice recipe for some simple crackers on Titli Nihaan’s The Bread Kitchen.  These were rye crackers and I thought I would try them out.  

They are a very thin cracker, that are crisp and crunchy, with a lovely snap to them when you break them. Although the recipe calls for powdered onion and garlic and also caraway seeds you could actually flavour them with whatever you wish, or with no flavours at all and just have plain crackers.

This is a very simple recipe, you just mix the ingredients together, rest the mixture for a few minutes and then roll out the dough very thinly before cutting into crackers and baking.

For crackers that are rolled very thinly, about 1/16th inch baking for 10 to 12 minutes is enough.  But if the crackers are thicker then a longer time will be required.  But just remember that if you bake them and then decide they are not crunchy enough you can put them back in the oven for a little longer.

Mine turned out very well indeed and had a great flavour as well as a lovely crunch to them too.

Easy Rye Crackers

    Easy Rye Crackers – Video

  • 100g (1 cup) rye flour
  • 100g(3/4 cup + 1 tsp)plain flour
  • 100ml(2/3 cup + 4 tsp)water
  • 60ml(1/4 cup) vegetable oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp caraway seeds


  1. Preheat the oven to 200C/180C fan/400F
  2. Preheat sheets of baking parchment, sized to fit a baking tray. Two sheets will be needed to roll out the dough each time.
  3. Place all the dry ingredients into a large bowl and stir to get them all mixed together.
  4. Make a well in the centre and pour in the water and oil, then stir to combine.
  5. Use your hands to work the dough into a dough that is not too sticky(tacky is about right).
  6. Rest the dough for 5 minutes.
  7. Cut the dough into two piece and roll them each out in turn, between the two sheets of parchment paper, to a thickness of about 1/16th inch(1.6 mm).
  8. Cut the edges to straighten them using the off-cuts for patching to a rectangle.
  9. Cut the rolled dough into about 12 equal sized pieces(3×4).
  10. Place the bottom sheet of parchment paper, with the crackers, onto a baking tray and bake for 10 to 12 minutes.  
  11. Remove from the oven and transfer to a wire rack to cool completely.  
  12. Store them in an airtight container until required. They will keep for a good few days.

1 Comment

  1. Hi! I also follow The Bread Kitchen. I made my own cookies with modifications. I did not get super good cookies. As is the first time I will continue trying. It happens that I used half the olive oil to avoid consuming lipids. Greetings!

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