Crispy Rye Crackers Recipe

• 1 cup warm water (about 110 degrees F to 115 degrees F)
• 1 teaspoon active dry yeast
• 1 3/4 cups rye flour, plus more for rolling the dough
• 1/2 cup whole-wheat flour
• 1/4 cup sesame seeds, toasted
• 1 tablespoon honey
• 1 1/2 teaspoons caraway seeds, toasted
• 1/2 teaspoon fine salt

1. Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes.
2. Add remaining ingredients and stir to combine.
3. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes.
4. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
5. Divide dough into 8 pieces and roll each piece into a ball.
6. 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.
7. Meanwhile, heat the oven to 400 degrees F and arrange two racks to divide the oven into thirds.
8. Line two baking sheets with parchment paper and set aside.
9. 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.
10. 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.
11. 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).
12. 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.
13. Discard the cut-out dough centers.
14. Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes.
15. 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.
16. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool.
17. Repeat with remaining dough balls.
18. Store the crackers in an airtight container for up to 10 days.

warm water, active dry yeast, rye flour, flour, sesame seeds, honey, caraway seeds, salt

Taken from www.chowhound.com/recipes/crispy-rye-crackers-28417 (may not work)