Crispy rye and seed crackers from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See this recipe at NPR Kitchen Window

  • zorra on January 15, 2014

    These crackers delighted many people over the holidays. Increased kosher salt in the dough to 1 teaspoon, they needed more & I found it difficult to control the salt when just sprinkling on surface. Topping with chopped rather than whole pumpkin &/or sunflower seeds (as in linked NPR photo) is a great idea, they adhere much better this way (used egg wash).

  • gastronom on February 04, 2013

    Excellent and simple rye crackers without saturated fat. Dough seemed to need more salt, so I sprinkled the topping with a little kosher/coarse salt. Great with cheese.

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