Recipes: Rye Crackers With Caraway

  • Updated: November 7, 2012 - 1:48 PM

Also: Salty and Sour Berry Crispbread, Lavash and Smoked Salmon Spread.

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RYE CRACKERS WITH CARAWAY

Makes 5 to 6 dozen.

Note: This recipe is from a new cookbook, "Salty Snacks" by Cynthia Nims (Ten Speed Press, $16.99). Nims uses a round cookie cutter, but cut them in any shape you wish.

• 11/4 c. dark rye flour

• 3/4 c. all-purpose flour

• 1 tbsp. baking powder

• 1 tsp. kosher salt

• 3/4 c. buttermilk

• 3 tbsp. olive oil

• 2 tsp. caraway seeds

• Coarse salt for sprinkling

Directions

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Stir together flours, baking powder and salt in a medium bowl. Make a well in the center and add buttermilk and olive oil. Stir together until a cohesive dough forms, kneading with your hands 2 or 3 times to draw the dough together. Don't overwork the dough or it will become tough.

Cut dough in half and cover 1 piece with a towel to avoid drying out. On a lightly floured surface, roll the other half into a circle about 1/16 - inch thick. With the tines of a fork, prick the dough evenly all over; this will help keep the crackers flat.

With a round 2-inch cookie cutter, cut circles from the dough, making them as close as possible to avoid waste. Place on the baking sheet with no edges touching. Lightly brush each cracker with water, then sprinkle lightly with caraway seeds and a few flakes of salt, pressing gently to help them adhere.

Bake 15 to 17 minutes, or until lightly browned and crisp. The crackers near the edges may be done before those in the middle. Cool on a wire rack, and repeat with remaining dough. Re-roll scraps just once.

Serve that day, or store for up to a week in an airtight container. Refresh by warming in a 200-degree oven for 5 to 7 minutes.

Nutrition information per serving of 5 crackers:

Calories 89 Fat 3 g Sodium 245 mg

Carbohydrates 13 g Saturated fat 0 g Calcium 79 mg

Protein 2 g Cholesterol 1 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 fat.

 

SALTY AND SOUR BERRY CRISPBREAD

Makes about 4 dozen.

Note: This recipe is adapted from "The Handmade Loaf," by Dan Lepard.

• 11/2 c. whole wheat flour

• 3/4 c. all-purpose flour

• 1/4 tsp. baking soda

• 1/4 tsp. baking powder

• 1/4 tsp. sea salt

• 2 tbsp. butter, softened

• 1/2 c. dried sweetened cranberries, chopped fine

• 3 tsp. lemon zest (from 1 to 2 lemons), divided

• 3/4 c. water

• Coarse salt for sprinkling

Directions

Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

Stir together flours, baking soda, baking powder and salt in a medium bowl. Rub in the softened butter until the mixture resembles fine bread crumbs. Stir in chopped cranberries and 2 teaspoons lemon zest, then add 3/4 cup water. Scrunch dough together with your hands until it's evenly mixed.

Cut dough in half and cover 1 piece with a towel to avoid drying out. On a lightly floured surface, roll the other half into a rectangle about 1/8 -inch thick. With tines of a fork, prick the dough evenly all over; this will help keep the crackers flat.

Using a pizza cutter or knife, cut dough lengthwise in half, then into 1-inch-wide strips. Place strips on the baking sheet with no edges touching. Brush lightly with water and sprinkle with 1/2 teaspoon lemon zest and a few flakes of salt, pressing gently to adhere. Bake for 10 to 12 minutes, or until slightly puffed and tinged brown on the edges. Cool on wire rack. Repeat with remaining dough.

Serve that day, or store for up to a week in an airtight container. Refresh by warming in a 200-degree oven for 5 to 7 minutes.

Nutrition information per serving of 4 strips:

Calories 112 Fat 2 g Sodium 91 mg

Carbohydrates 21 g Saturated fat 1 g Calcium 14 mg

Protein 3 g Cholesterol 5 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 1/2 fat.

 

LAVASH

Makes 6.

Note: This Armenian-style lavash is adapted from a recipe by Danny "Klecko" McGleno, CEO of the Saint Agnes Baking Co. in St. Paul. It's from "Baking With the St. Paul Bread Club: Recipes, Tips and Stories," by Kim Ode.

• 2 tsp. instant yeast

• 3 c. whole wheat flour

• 3 c. all-purpose flour

• 1 tbsp. salt

• 13/4 c. warm water

• 1 egg beaten with 1 tsp. water

• Various toppings: sesame seeds, poppy seeds, dried herbs, cumin, no-salt spice mixes, paprika, sunflower seeds, etc.

Directions

Preheat oven to 375 degrees and cover 2 baking sheets with parchment paper.

In a large bowl, stir together instant yeast, flours and salt. Slowly add water, mixing as you go. Hold some back until you're sure it's needed. (You may even need a bit more, depending on your flour.) Mix with your hands, kneading until the dough comes together in a cohesive ball. Cover bowl with a cloth and let rest for15 minutes.

Divide dough into 6 pieces. Cover unused pieces with a towel, roll each piece on a lightly floured surface until it's as large as a cookie sheet. If the dough pulls back on itself, stop for a minute to let the gluten relax. Remember, thinness makes them lavash, but size is what makes them impressive. (Have a lefse rolling pin? Use it here.)

Transfer dough to the parchment paper and brush thoroughly with egg wash. Sprinkle with toppings in a pleasing pattern, or broadcast them over the dough. (The dough is salty enough, so avoid blends with salt.)

Bake for 10 to 12 minutes or until golden brown. The lavash will be blistered with large and small bubbles. Cool on wire rack. Repeat with remaining dough.

Serve that day, or store for up to a week in an airtight container (a clean garbage bag works well). Refresh by warming in a 200-degree oven for 5 to 7 minutes.

Nutrition information per serving of 1/4 of 1 lavash:

Calories 112 Fat 1 g Sodium 300 mg

Carbohydrates 23 g Saturated fat 0 g Calcium 9 mg

Protein 4 g Cholesterol 8 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 1/2 bread/starch.

 

SMOKED SALMON SPREAD

Makes 3/4 cup.

Note: Softened cream cheese can be substituted for the Neufchâtel, but you may need to add a little cream to make it more spreadable. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 4 oz. smoked salmon, cut up (plus additional salmon for garnish)

• 4 oz. Neufchâtel cheese (light cream cheese), at room temperature (see Note)

• 2 to 3 tsp. horseradish, optional

• 1 tbsp. chopped green onion

• 1 tsp. lemon juice

• Dash salt

• 2 tbsp. or more capers, optional

• Thin slices of radish, diced smoked salmon, or minced fresh dill, chives or watercress, for garnish

Directions

Remove any skin from the salmon and discard. With an electric mixer or by hand, mix together salmon, Neufchâtel cheese, horseradish, green onion, lemon juice and salt. Set aside.Stir in capers, if using. (Can be made ahead and refrigerated overnight.)

Serve atop crackers or toast points, with garnish of radish, diced smoked salmon, or dill, chives or watercress.

Nutrition information per 1 tablespoon spread:

Calories 36 Fat 3 g Sodium 165 mg

Carbohydrates 1 g Saturated fat 1 g Calcium 14 mg

Protein 3 g Cholesterol 9 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 medium-fat meat.

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