I've been making lots of rye bread lately- 2 loaves for my quilt friends and today, another two for Michael and I. I invariably have some rye starter leftover when putting the bread together. What could be better than homemade rye crackers? I essentially follow the recipe in a previous November 2011 post regarding sourdough whole wheat crackers, using leftover rye starter in place of the whole wheat starter. Also I put the sesame seeds directly into the dough before rolling it out as thinly as possible. Cut the crackers and bake.
These are really good with some brie, or fresh soft cheese, or just munch them, yum!
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