View Full Version : Rye Crackers
07-29-2007, 03:03 PM
I'm looking for a rye cracker/bread recipe. I bought caraway seeds, but I wonder if I should grind them or soak them or both. And what else would go in the recipe? Can I sprout the caraway seeds? I've read about sprouting rye, but is this from a different material than the caraway seeds? Any ideas? Thanks.
07-29-2007, 03:07 PM
im spruting some Rye at the moment , its weird only a few of the ryes have sprouted tails , theyve been soaked and washed repeat over 2 days .
The quiona was sooo quick and all sprouted long tails :)
07-29-2007, 03:42 PM
I'm not sure about sprouting the caraway seeds...I don't think you need to but I'd recommend sprouting the rye!
This recipe is GREAT as bagels but I personally prefer to take this recipe and spread the dough out on the teflex sheet, dehydrate and then cut into slices for bread and/or dried longer for crackers and then top with almond butter and a drizzle of agave. YUM!
07-29-2007, 09:12 PM
I've made this recipe as the bagels - never even thought to make it as a cracker. Hmmmm, I'm thinking of incorporating some sauerkraut into the recipe and have a 'kraut and rye cracker. yum!!!!
Thanks Rawkinlocs for replying to this recipe...
I LOVE to make Alissa's rye bread as crackers... actually, I've never made bagels, only the crackers. You don't need to sprout the caraway seeds. You soak the rye for about 8 hours then drain the water and leave to sprout (I use a sprout bag). They should have tails, if not your rye is probably not good. I sprout for about a day, maybe day and a half.
The key to making this recipe (see rawk's link above) into a cracker is to add water. I don't measure how much water I use I just keep adding water in the food processor until it's liquidy enough to spread on the teflex nice and thin. I add lots of caraway seeds... LOVE them! They make the cracker. I dehydrate for a while, probably about a day as I like them to be super crunchy. I try to start them at night before bed then by lunch or dinner the next day they are usually done.
I think I'll start some rye-a-soakin!
BTW... this is by far my most favorite cracker... I make them very often, usually at least once a week!
07-30-2007, 09:55 AM
the rye cracker recipe from Renee Loux Underkoffler's raw book is very good.:)
07-30-2007, 02:16 PM
Thanks for the tips! I'll have to buy some rye berries to sprout and then try these crackers this weekend!
10-11-2007, 05:54 AM
I have Renee's book but can't find the rye cracker recipe. Would you please tell me the page number? Thanks!
10-12-2007, 10:54 AM
nutty, I swear it came from her book Living Cuisine.
She used some dill (I like fresh but dried is fine). It adds a nice flavor. Less caraway, no onions, similar to Alissa's recipe.
My mom has my book so sorry I can't just look it up for you. Maybe it's there as bread and I make crackers, I dunno, see what she's got for rye.
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