This recipe is wheat-free, vegan, and delicious. The dough can be a bit tricky, if you’ve never worked with rye, as rye flour tends to absorb moisture differently than wheat flour. By paying more attention to the consistency of the dough, and adjusting flour and water as needed, these crackers will turn out great.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Rye Sourdough Starter
Rye Sourdough Starter Culture
$12.99
Make real rye sourdough bread, English muffins, noodles, and more at home!
INCLUDED IN THE BAG
- 1 packet of dehydrated Rye Sourdough Starter Culture.
- Instructions for using the sourdough culture are included and may be found here.
INGREDIENTS AND ALLERGEN INFORMATION
Rye Sourdough Starter Culture Ingredients
- Organic rye flour, live active cultures
Rye Sourdough Starter Culture Allergen Information
- Manufactured in a facility that processes products containing gluten.
- Non-GMO
HOW TO STORE YOUR STARTER CULTURE
Store the starter culture in a cool, dry place until you’re ready to activate it. Use the starter culture by the date on the bag.
SUPPLIES YOU'LL NEED
Ingredients
- Rye Flour
- Bottled Spring Water (Water Free of Chlorine and Fluoride)
Equipment
- 1 Quart Glass Jar
- Butter Muslin
- Rubber Band
- Stainless steel / silicone / wood spoon
INGREDIENTS:
- Generous 1 cup rye flour
- 1/4 cup sesame seeds
- 1/4 tsp. salt
- 1 cup fresh sourdough starter
- 2 Tbsp. melted coconut oil
- 1 Tbsp. maple syrup
INSTRUCTIONS:
- Preheat oven to 300ºF.
- In a medium mixing bowl, combine rye flour, sesame seeds, and salt. Gradually stir in the starter, melted coconut oil, and maple syrup until a firm ball of dough comes together. Add flour or water, if needed, to create a moist dough ball.
- Turn dough out onto a floured work area. Knead to incorporate all ingredients, but be careful not to add too much flour. The dough should be tacky but not too sticky so that it will roll easily. Add flour or water as needed to achieve this state.
- Divide dough into four small balls. Roll each ball into a rectangle on a floured surface, lifting the dough occasionally to prevent it from sticking. Add more flour as needed to prevent sticking.
- Very carefully transfer rolled dough to a parchment-lined baking sheet. Repeat with remaining balls of dough.
- Score crackers into 1-2” squares using a pizza cutter. Prick each cracker with a fork.
- Bake for 20-30 minutes, depending on the thickness of the cracker. Begin checking them at 20 minutes. If the edges are darkening and the middle still needs more baking time, remove edges and continue baking.
-
Cool completely and store in an airtight container.
