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                                                                  This thin, crunchy cracker is a nod to traditional Swedish knäckerbröd, or crispbread. The hearty combination of rye and wheat flours, touch of honey, and toasted sesame seeds and spices all add a surprising depth of flavor. This easy yet impressive homemade cracker complements cheese and Pickled Herring, or use it to scoop up a simple seafood salad. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 3/4 cup rye flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes. Add remaining ingredients and stir to combine. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
                                                                  • Divide dough into 8 pieces and roll each piece into a ball. On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
                                                                  • Meanwhile, heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
                                                                  • Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour. Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking. Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon). Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet. Discard the cut-out dough centers.
                                                                  • Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes. Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool. Repeat with remaining dough balls. Store the crackers in an airtight container for up to 10 days.
                                                                  Cuisine:YesNoswedish
                                                                  Yields: 8(10-inch) crackers
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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