Rye Crisps
Makes 48
  • ½ cup whole milk
  • 1 tablespoon unsulphured molasses
  • 1 cup (102 grams) rye flour
  • 1 cup (125 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 2 tablespoons (18 grams) caraway seeds, divided
  • 1 teaspoon (5 grams) baking powder
  • 3 tablespoons (42 grams) cold unsalted butter, cubed
  • 1 large egg
  • 1 tablespoon water
  1. In a small bowl, stir together milk and molasses. In the work bowl of a food processor, place flours, salt, 1 tablespoon (9 grams) caraway seeds, and baking powder; pulse until combined. Add butter, and process until mixture is crumbly. With processor running, add milk mixture in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 400°F. Divide dough in half. On a silicone baking mat or sheet of parchment paper, roll dough to ¹⁄₁₆-inch thickness. In a small bowl, whisk together egg and 1 tablespoon water. Brush dough with egg wash, and sprinkle with remaining 1 tablespoon (9 grams) caraway seeds. Using a docker or fork, prick dough. With a sharp knife, slice dough into 2-inch rectangles.
  3. Bake until edges begin to brown, 10 to 12 minutes. Let cool completely on a wire rack.
Toppings for Rye Crisps
Our freshly baked Rye Crisps can be used to make delicious canapés. We’ve topped them with:
• A generous smear of crème fraîche, a thin slice of smoked salmon, fresh dill leaves, and a sprinkle of lemon zest
• Apple slices and pistachios over goat cheese
• Chive-garlic compound butter and thin radish slices with a sprinkle of minced chives
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rye-crisps/