Rye Crackers

super thin, super crispy rye crackers - eat them with cured meats, cheeses, spreads, soup. sub the fennel seeds for anything you like - sesame seeds, nigella seeds, herbs, caraway seeds, dried rosemary, thyme. 

Makes about 12 large crackers
30 minutes prep / 1 hour rise / 9 minutes baking



PARTS
- 1 tsp instant yeast
- 1 tbsp honey
- 3/4 cup lukewarm water
- 1 tsp salt
- 2 cups rye flour, plus extra for rolling out
- 2 tbsp fennel seeds, brused in a mortar & pestle
- flaky salt for sprinkling at the end

CLUES
1. In a large bowl, add the yeast and the honey. Add 1/4 cup of the lukewarm water. Let it stand for 10 minutes, or until the yeast has dissolved and begins to bubble. 
2. In a medium bowl, mix the salt with the rye flour. If you're using seeds, mix in 1 tbsp of them. Save the remaining tbsp for sprinkling on top. 
3. Once the yeast has dissolved, add the flour mix to the large bowl with the yeast in it. Then add the remaining water and stir it all together with a spatula. It should look like a sticky dough. 
4. Cover with plastic wrap and let stand for 1 hour. Meanwhile, preheat the oven to 400 degrees. 
5. The dough will be less sticky after an hour - although still somewhat sticky. Flour your work surface well. Dust your hands with flour and taking a ping pong sized piece of dough, roll it out into a thin, rectangle shape. Keep dusting the dough with flour if it's sticking on you. Thin is key here! If they fall apart, just pinch them back together and flatten them with your fingers. 
6. Carefully lift the crackers to a baking sheet lined with parchment - using a metal spatula to transport them works best. 
7. Brush lightly with water and sprinkle with flaky salt and remaining seeds. Repeat with the rest of the dough. 
8. Bake the crackers in batches for about 9 minutes, or until crispy. Timing is dependent upon how thin you rolled them and how crispy you like them. 
9. Let cool and store them in an airtight container; they stay fresh for about a week.