📝 About This Recipe
Inspired by the crispbread traditions of Scandinavia, these Rye Thins offer a deeply toasted, nutty profile that balances the earthy intensity of dark rye with the aromatic brightness of caraway seeds. Unlike mass-produced crackers, these are handcrafted to achieve a shattering crispness and a complex sourdough-like tang thanks to the addition of dark honey and buttermilk. They are the ultimate canvas for fine cheeses, smoked fish, or a simple swipe of cultured butter.
🥗 Ingredients
Dry Ingredients
- 2 cups Dark Rye Flour (stone-ground preferred for texture)
- 1 cup All-Purpose Flour (plus extra for dusting)
- 1 tablespoon Caraway Seeds (lightly toasted and cracked)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Soda
Wet Ingredients
- 4 tablespoons Unsalted Butter (cold and cubed)
- 1 cup Buttermilk (shaken well)
- 2 tablespoons Dark Honey or Molasses
Topping
- 1 tablespoon Flaky Sea Salt (such as Maldon)
- 2 tablespoons Water (for misting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large heavy-duty baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, cracked caraway seeds, kosher salt, and baking soda until thoroughly combined.
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3
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until it resembles coarse crumbs with no pieces larger than a pea.
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4
In a separate small jug, whisk the buttermilk and honey together until the honey is fully dissolved into the liquid.
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5
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a wooden spoon until a stiff dough forms.
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6
Turn the dough out onto a lightly floured surface and knead gently 5-6 times just until it holds together. Do not overwork, or the crackers will be tough.
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7
Divide the dough into 4 equal portions. Cover the pieces you aren't working on with a damp kitchen towel to prevent them from drying out.
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8
Roll out one portion of dough directly onto a piece of parchment paper. Aim for a thickness of about 1/16th of an inch—the thinner they are, the crispier they will be.
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9
Using a docker or a fork, prick the dough all over. This prevents the crackers from puffing up unevenly in the oven.
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10
Use a pizza cutter or a sharp knife to cut the dough into rectangles, triangles, or squares. You don't need to separate them yet; they will snap apart after baking.
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11
Lightly mist the surface of the dough with water and sprinkle generously with the flaky sea salt, pressing it down slightly so it adheres.
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12
Transfer the parchment with the dough onto the baking sheet. Bake for 15-18 minutes, rotating the pan halfway through, until the edges are browned and the centers feel firm.
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13
Remove from the oven and immediately transfer the crackers to a wire cooling rack. They will continue to crisp up as they cool.
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14
Repeat the process with the remaining dough portions. Once completely cool, snap the crackers along the scored lines.
💡 Chef's Tips
For the ultimate snap, roll the dough so thin it is almost translucent; a pasta roller can be used for perfect consistency. If the dough feels too sticky, chill it in the refrigerator for 20 minutes before rolling to firm up the butter. Toasting the caraway seeds in a dry pan for 2 minutes before adding them to the flour unlocks a much deeper, smokier aroma. Avoid using only rye flour; the all-purpose flour provides the necessary gluten structure to prevent the crackers from crumbling into dust. Store in an airtight container with a silica gel packet if available to maintain crispness for up to two weeks.
🍽️ Serving Suggestions
Pair with a sharp aged Cheddar or a creamy Danish Blue cheese. Top with a smear of crème fraîche, a slice of smoked salmon, and a sprig of fresh dill. Serve alongside a hearty bowl of Nordic potato and leek soup for added texture. Enjoy as a sophisticated snack with a glass of chilled Aquavit or a dry Gin & Tonic. Use as a base for 'Smørrebrød' style open-faced appetizers with pickled herring and red onion.