Crispy Rye Bread

Crispy Rye Bread brings a nostalgic touch to your table, reminiscent of times past. The combination of rye and wheat sourdough starters, along with fine rye flour, creates a delightful texture and rich flavor. These crackers are perfect for snacking, accompanying cheese or dips, or as a crunchy addition to a charcuterie board.

Enjoy the process of making these crispy crackers, from mixing the dough to rolling it out and cutting the individual pieces. The aroma of freshly baked bread will fill your kitchen, evoking a sense of warmth and comfort.

Makes about 20 crackers

INGREDIENTS:

• 17½ oz (500 g) rye sourdough starter made from whole wheat rye flour
• 17½ oz (500 g) wheat sourdough starter
• 5 cups (500 g) fine rye flour
• ½ tbsp (10 g) salt

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

WHEAT AND RYE SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

1. In a mixing bowl, combine the rye sourdough starter, wheat sourdough starter, fine rye flour, and salt. Mix well until all the ingredients are thoroughly incorporated.
2. Let the dough rise for about 2 hours, allowing the natural fermentation process to develop flavor and texture.
3. Preheat the oven to 400°F (210°C) and grease a baking sheet.
4. On a lightly floured surface, roll out the dough as thinly as possible. The thinner the dough, the crispier the resulting crackers will be.
5. Using a knife or a pizza cutter, cut the rolled-out dough into cracker-sized pieces. You can choose any shape or size that you prefer.
6. Transfer the cut crackers onto the greased baking sheet, making sure to leave some space between each cracker. This allows for even baking and prevents them from sticking together.
7. Prick each cracker with a fork to prevent the bread from bubbling during baking.
8. Let the crackers rise for an additional 2–3 hours. This step helps the dough relax and allows the flavors to develop further.
9. Place the baking sheet with the crackers in the preheated oven. Bake for approximately 10 minutes, or until the crackers turn golden brown and become crispy.
10. Once baked, remove the crackers from the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool down.

Once you take a bite of these homemade crackers, you’ll be rewarded with a satisfying crunch and the distinct taste of rye. Share them with loved ones or savor them on your own as a delicious and nostalgic treat. Let Crispy Rye Bread become a staple in your culinary repertoire, bringing back memories and creating new ones with each crispy bite.