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Buckwheat Crackers

Ingredients
  • Dry:
  • 1 cup buckwheat flour
  • 1 cup rye flour (or AP flour if needed)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp caraway seeds
  • 1 tbsp dried dill
  • 1 tsp garlic powder
  • black pepper to taste
  • Mix-ins:
  • 2 tbsp sunflower seeds
  • 1 tbsp flaxseed (optional)
  • Wet:
  • 1/4 cup olive oil
  • 1/2 cup water
Instructions
    1. Mix Dough
  1. 1
    Combine dry ingredients.
  2. 2
    Add oil and enough water to form a workable dough
  3. 3
    You want firm, not sticky, rollable
    4. 2. Roll Thin
  4. 4
    Roll between parchment sheets.
  5. 5
    Aim for 1/8 inch thick or thinner The thinner they are the crisper they get
  6. 6
    Dock with fork.
    7. 3. Cut
  7. 7
    Rustic squares or strips work best.
  8. 8
    You could even intentionally make them uneven and “old world.”
    9. 4. Bake: 375°F
  9. 9
    About: 18–25 min
  10. 10
    Rotate halfway.
  11. 11
    Bake until dry, crisp, and edges deeply golden
Note

Brush lightly with:

  • garlic oil
  • dill oil
  • smoked salt

after baking.

Read it online: https://wayfarerspantry.com/thepantry/recipe/buckwheat-crackers/