RUSTIC CARAWAY CRACKERS
When crunchy caraway seeds are baked into and on top of rye bread, they have a savory effect. But use them in a dough with a little sugar, and the seeds become the perfect seasoning for teatime crisps.
makes about 2 dozen
no eggs, no nuts
- ½ cup (67 g) whole wheat pastry flour
- ½ cup (71 g) unbleached all-purpose flour, plus more for rolling
- 1 tablespoon caraway seeds
- 1 teaspoon baking powder
- 3 tablespoons raw sugar, such as turbinado, plus more for sprinkling
- ¾ teaspoon salt
- 3 tablespoons cold unsalted butter, cut into ½-inch cubes, plus 1 tablespoon, melted and cooled
- ¼ cup (65 g) plain low-fat yogurt
1. Position a rack in the center of the oven and preheat to 400°F. Line two cookie sheets with parchment paper.
2. Combine both flours, the caraway seeds, baking powder, 2 tablespoons of the sugar, and ½ teaspoon of the salt in a food processor and pulse until well combined. Add the cold butter and pulse until small crumbs form. Add the yogurt and pulse until the dry ingredients are evenly moistened. Add 1 tablespoon water and pulse until large clumps form; if clumps don’t form, pulse in another tablespoon of water.
3. Slide one of the parchment sheets off a cookie sheet onto a work surface and lightly dust with flour. Put half of the dough clumps on the sheet and press into a ½-inch-thick rectangle. Cover with a large sheet of plastic wrap. Roll the dough to within ¼ inch of the edges of the parchment, as thinly and evenly as possible, occasionally lifting off and replacing the plastic wrap. Brush the entire surface with half of the melted butter and sprinkle with 1½ teaspoons sugar and ⅛ teaspoon salt. Slide the parchment onto the cookie sheet.
4. Bake until the crackers are dark golden brown with some darker brown spots, 8 to 10 minutes. While the first batch bakes, prepare the second batch. When the first sheet comes out, put the second sheet in.
5. Cool the crackers completely on the sheets on wire racks. Break the crackers into pieces to serve.
MAKE AHEAD
The crackers will keep at room temperature for up to 2 weeks or in the freezer for up to 2 months.
Instead of rolling the dough, scoop it by level tablespoonfuls, using a tablespoon measure, onto a lightly floured surface. Flour your hands and roll each piece under your palms into a 15-inch-long breadstick. Place on a parchment-paper–lined cookie sheet, spacing them ½ inch apart. Brush with the melted butter and sprinkle with the sugar and salt. Bake until golden brown on the bottom and set, about 10 minutes; the tops will not brown. Cool completely on the sheet on a wire rack. (Makes about 18)