Rye Crisps Recipe
Crunchy rye crackers accented with caraway, topped with an egg wash for a shiny finish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Rolling pin
- Pizza cutter
- Pastry cutter
- Bench scraper
- Pastry brush
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Fork
- Table knife
- Baking sheet
- Parchment paper
- Measuring spoon
- Refrigerator
- Plastic wrap
Ingredients
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (168g) King Arthur Organic Medium Rye Flour
- 3 tablespoons (21g) King Arthur Baker's Special Dry Milk or nonfat dry milk
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons cider vinegar
- 2 teaspoons table salt
- 1 tablespoon (8g) caraway seeds or 2 teaspoons ground caraway seeds
- 1/2 cup (99g) vegetable oil
- 3/4 cup (170g) milk, lukewarm
- 1 large egg, separated
- 1 large egg yolk, reserved from above
- 1 tablespoon (14g) milk or water
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