Crispy Rye and Seeds Crackers

This recipe was automatically translated from Romanian. View original here
Crispy Rye and Seeds Crackers

Super, super recipe - I found it on the Russian net and I said try it. I was skeptical until I tasted them, I couldn't believe how simple they are and how good and healthy they can be. The seeds are very healthy and digestive, as well as rye flour - you can find them at the hypermarket.

So I recommend with confidence, they can be in the fasting / vegetarian version or not, they can also be sweet or salty, depending on what you sprinkle them on top.


Sunflower seeds kernels
43 g
or 1/4 cup
Pumpkin seeds
43 g
or 1/4 cup
Flax seeds
29 g
or 3 tbsp
Sesame seeds
57 g
or 6 tablespoons
Rye flour
227 g
or 1 + 3/4 glasses
0.25 tsp
Sunflower oil
29 g
or 2 tablespoons
21 g
or 1 tablespoon, you can put honey or agave syrup
170 g
3/4 cup
1 piece
only egg white is used, but it is optional to use it - you can grease the crackers with just a little oil

Step by step

Step 1

Weigh the sunflower, flax and pumpkin seeds. Then grind them well in a blender or coffee grinder.

Crispy Rye and Seeds Crackers - Step 1
Step 2

To this seed flour add the sesame seeds (they do not crumble) and salt. Mix all components well.

Crispy Rye and Seeds Crackers - Step 2
Step 3

Then add the flour and oil.

Crispy Rye and Seeds Crackers - Step 3
Step 4

Dissolve honey or agave syrup in warm water.

Crispy Rye and Seeds Crackers - Step 4
Step 5

Add water over the rest of the ingredients and mix everything well with a spoon until the ingredients are incorporated. Another option would be to put it in the bread machine and let it knead there for 5-10 minutes.

Crispy Rye and Seeds Crackers - Step 5
Step 6

Put more rye flour on the table and remove the dough above here. It is a more sticky dough, so use flour so that it does not stick to your hands and table. Knead it like this for another 2-3 minutes on the table.

Crispy Rye and Seeds Crackers - Step 6
Step 7

Divide it into 4 balls.

Crispy Rye and Seeds Crackers - Step 7
Step 8

With a rolling pin, spread a ball of dough, but be careful to sprinkle the flour so that the dough does not stick to the table and spread more easily. The thickness of the sheet should be 1 - 1.5 mm. If it is too sticky and you can't work it, let it rest for 10-15 minutes. But from my own experience I tell you that the dough is very easy to work with, just be careful to add flour.

Crispy Rye and Seeds Crackers - Step 8
Step 9

With a knife or pizza cutter cut diamonds, triangles from the dough spread on the table.

Crispy Rye and Seeds Crackers - Step 9
Step 10

Put baking paper in an oven tray, and arrange the dough diamonds on it, with a little distance between them.

Before putting them in the oven, grease them as follows:

1. For the salted salt - grease with egg white mixed with 2 tablespoons of water, sprinkle with salt and sesame / poppy seeds.

2. For the sweet icing - mix the egg whites with 1 tablespoon of honey, grease the rhombuses and sprinkle with sugar.

3. In the fasting / vegetarian version - grease with a little plain oil or olive oil and sprinkle with salt, seeds or sugar.

Crispy Rye and Seeds Crackers - Step 10
Step 11

Put in the oven over medium heat, and let them brown slightly - but be very careful not to brown them, as they are no longer good. They are made very quickly, so pay attention to them, do not leave them unattended for a long time.

It would be perfect to make them in 2 baking trays at once, it is faster, and bake them a little up and a little down on the oven. I don't have good baking trays, everything burns in them and I don't use them - I baked in Teflon trays, it lasted a little longer but I didn't burn them.

Crispy Rye and Seeds Crackers - Step 11
Step 12

Remove them from the pan and let them cool a bit, then they become even more crunchy.

They eat very quickly and you can't really get rid of them :)

Good appetite!

Crispy Rye and Seeds Crackers - Step 12
Quantity: 500 g (a plate full of salt)
Prep time: 120 min
Difficulty: easy
Ready in: 20 min
Publish date:

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