I have to laugh. How many of my posts start out with dough in a bowl? I bake a lot. I found when we were traveling this last time that I really wanted some cracker type of thing to go with us. We had sliced cheese and meats in the truck and crackers would have been nice. I am of Norwegian heritage and I grew up in a city of strong Scandinavian influences. We always had rye crisps in the cupboard. I do admit that I liked them but never thought to buy them.
I checked out a Nordic baking book from the library, Home Baked. I actually ordered it for my home library. There is a nice recipe for a rye crisp in it. A bit different from store bought but quite lovely. I am going to have to bake a batch this weekend for our trip next week.
rye crisp
Note: My main change is to use sourdough starter. It always changes the flour amounts.
sourdough starter
3/4 cup water
150 grams whole wheat flour (a large cup flour
125 g sifted rye flour (yes, I really sifted it and weighed. very slow process, especially with "help.")
125 g rye flour
10 grams salt
25 grams (1 large tablespoon) barley malt syrup
2 grams (2 teaspoons) ground caraway seeds
50 grams butter, room temperature
~65 grams water
The night or morning before, mix the starter, 3/4 cup water, and whole what flour in a large bowl. Cover and let sit at least eight hours. Take a couple of tablespoons out for next time.
Mix everything else into the starter in the bowl. It will be a bit sticky. You may need to use your hands. Cover and let rise for about 1 hour.
Preheat oven to 500 degrees Fahrenheit.
Divde the dough into 75 gram pieces or roughly the size of a golf ball. Dust a work surface with flour. Roll the dough out thin (.08 inches). Cut a hole in the middle and prick all over with a fork.
Place on baking sheets with silpats or parchment paper. Bake for 6 minutes or until golden.
Lovely with a bit of cheese or meat. Or just by themselves.