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#229 Rye grain crackers This recipe makes enough for one dehydrator tray.
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Equipment
Ingredients
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Rye grain crackers From time to time I make these as a change from flax seed crackers. Rye does contain a type of gluten so do be aware of this. These are best not over dried so they are more like a thin rye bread. They go well with various dips. Soaking Wash the rye grain and then soak it in plenty of water overnight. Method Rinse and drain the rye grain. Grind the caraway seeds and black peppercorns. Put all the ingredients into the food processor including 1/2 C of water, and process until sufficiently mixed. Spread the mixture over a dehydrator sheet. Mark into crackers. Dehydrate at or under 46C (115F) for 12 hours then turn over directly onto the dehydrator tray. Continue for another half day. They are better not too crispy. Serve Crackers keep for a week or so in an airtight container. Serve them with salads and dips. Afterwards Clean the seed grinder. Clean the food processor. Clean the dehydrator sheets. Recycle the waste |
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