Rye, Poppy Seed 
& Parmesan Rustic Crackers

These peppery crackers are the perfect accompaniment to a warm bowl of soup or a snappy addition to a charcuterie tray. Quite frankly, they are also great as a snacking cracker throughout the day!

• 1 c. rye flour
• 1c. all-purpose flour
• ¼ c. poppy seeds
• 1 tbsp. black pepper
• 1 tsp. kosher salt
• ½ c. Parmesan, finely grated
• ¾ c. water
• 6 tbsp. olive oil
• Flaky sea salt (sprinkling on the top before baking)

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine all the dry ingredients together and stir.  

In a smaller bowl or glass measuring cup, whisk together the water and the olive oil. Add a little bit of this at a time to the dry ingredients until the dough pulls together. Use your hands to work the dough and to mix in the wet ingredients. As soon as the dough comes together into a shaggy looking form, stop adding in water and olive oil. Don’t worry if there’s some liquids left over.

On a lightly floured surface, turn out the dough and form into a ball using your hands. Divide the dough into four pieces and work with one piece at a time. (At this point, the dough can be frozen and taken out to make crackers at any time.)

With a rolling pin, roll out the dough to the desired thickness; for crackers, try and go as thin as possible without tearing the dough. For cutting the crackers, a cookie cutter or using a knife and going rustic work equally well. 

Place the uncooked crackers on the baking sheet, brush with olive oil and sprinkle with flaky sea salt. Bake for 16–20 minutes, until the edges start to brown. Let cool completely and leave out uncovered to crisp these crackers up.