Crispy Rye and Seed Crackers
Makes ~20 crackers
15+ minutes prep, 30 minutes bake, 10 minutes cool
a little less than 1 cup (125g) rye flour
6 tbsp (85g) room-temperature water
2 tbsp (21g) sunflower seeds
2 tbsp (21g) pumpkin seeds
3 tbsp (56g) sesame seeds
1.5 tbsp (14g) flaxseed meal
1 tbsp (14g) vegetable oil
0.5 tbsp (10g) honey
extra honey, water, and toppings (sliced almond, sesame seed, and poppy seed in this version)
Grind the sunflower and pumpkin seeds into a flour. Combine the seed flour, flaxseed meal, sesame seeds, and rye flour in a mixing bowl, stirring to get an even mix. Add in the liquids (honey, vegetable oil, and water) and mix with a spoon for a few minutes until everything is incorporated. Preheat oven to 300 degrees. Prepare two baking sheets with parchment paper.
On a floured work surface, flour your hands and knead to dough for 30 seconds more, making sure the consistency isn't sticky. Add more flour if it is. With a rolling pin, carefully roll out the dough as thin as you want your crackers. You will probably want to split the dough into a few chunks and roll each separately as they take up a lot of space. Cut the crackers however you want, then transfer them to the baking sheets.
In a bowl, squeeze a little honey and about three times as much warm water, and mix with spoon until dissolved. Brush on crackers, then cover with toppings (immediately so the seeds stick). Place in oven for 10 minutes, rotate, give it 10 more minutes, rotate again. Then up the temperature to 325 degree and cook for 5-10 more minutes until they are golden brown-ish. Let cool on the sheets for at least 10 minutes.