Recipe: Ruth Pretty’s Pumpkin and Sunflower Seed Rye Crackers
These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks.
100g rye flour
1 teaspoon table salt
1 teaspoon honey
2½ teaspoons Edmonds instant yeast granules
50ml olive oil
1 teaspoon ground caraway seeds or aniseed
150ml warm water
3 tablespoons sunflower seeds
3 tablespoons pumpkin seed
extra rye flour for rolling
Preheat oven to 160°C and line two low-sided baking trays with baking paper.
Put all the ingredients, except the water and sunflower and pumpkin seeds, into the large bowl of an electric mixer fitted with a dough hook and mix well. If you don’t have an electric mixer, use a large bowl and a wooden spoon.
Add water and mix until the dough comes together and forms a ball. If using an electric mixer, knead the dough for 10-12 minutes, resting for 30 seconds every 2-3 minutes, until dough becomes smooth and elastic. (Alternatively knead dough on a lightly floured bench.)
Add sunflower and pumpkin seeds and mix until evenly combined. Transfer dough to a lightly-oiled bowl and cover bowl with plastic wrap. Leave in a warm place away from draughts for 30 minutes or until volume increases by 75 per cent.
Tip dough out onto a work surface lightly dusted with rye flour. Roll dough out to 3mm-4mm thickness, about 42cm to 44cm square. Cut dough into 10cm x 5cm rectangles. Use a table fork to poke holes on one side of the dough. Transfer crackers, hole side down, to prepared trays and make a decorative imprint on top side using a cookie cutter.
Bake in the preheated oven for 10-12 minutes or until golden and beginning to crisp (they will crisp up further when cold). Remove from oven and cool on a cake rack.
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