Recipes: Rye Crackers With Caraway

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 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.

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:

Carbohydrates13 gSaturated fat0 gCalcium79 mg

Protein2 gCholesterol1 mgDietary fiber1 g

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

SALTY AND SOUR BERRY CRISPBREAD

Makes about 4 dozen.

• 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

• 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

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:

Carbohydrates21 gSaturated fat1 gCalcium14 mg

Protein3 gCholesterol5 mgDietary fiber2 g

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

LAVASH

Makes 6.

• 2 tsp. instant yeast

• 3 c. whole wheat flour

• 3 c. all-purpose flour

• 1 tbsp. salt

• 13/4 c. warm 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 for 15 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.)

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:

Calories112Fat1 gSodium300 mg

Carbohydrates23 gSaturated fat0 gCalcium9 mg

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)

• 2 to 3 tsp. horseradish, optional

• 1 tbsp. chopped green onion

• 1 tsp. lemon juice

• Dash salt

• 2 tbsp. or more capers, optional

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:

Calories36Fat3 gSodium165 mg

Protein3 gCholesterol9 mgDietary fiber0 g