Crispy Rye Crackers

Crispy Rye Crackers

Crispy Rye Crackers (Adapted from KAF Whole Grain Baking)

1 cup whole rye flour
1 cup all-purpose flour
1 tablespoon Dutch-process cocoa powder
1 teaspoon salt
4 tablespoons cold unsalted butter
3 tablespoons caraway seeds
1/2 cup water
1 tablespoon molasses

Preheat oven to 325

In a large bowl, whisk together flours, cocoa powder and salt. Cut in butter with a pastry blender (or your fingers) until it resembles coarse crumbs. Stir in the caraway seeds.

In a small bowl, stir together the water and molasses. Gradually stir in the water mixture into the dry ingredients, mixing until the dough forms a ball.

Evenly divide the ball into 3 pieces - working with one piece at a time (keeping the rest covered), roll out the dough until it is about 1/16" thick. Be sure to turn the dough often and keep the underside floured to keep it from sticking.

Cut the dough into 2" squares using a bench knife or pizza wheel. Move the squares to parchment lined baking sheets and continue the process with the remaining dough.

Bake until the crackers begin to brown and turn crisp - about 18-25 minutes, there will be some bend to them, but they will crisp up as they cool. Remove and move the crackers to a wire rack to cool completely.

Makes about 70 crackers.