These are my favourite crackers ever! Having long been a fan of oatcakes, these Rye & Pumpkin Seed Crackers have all the lovely texture and taste of oatcakes without the oats.
I use dark rye flour to make them and they are so tasty and go with anything.
I love the way the pumpkin seeds are just randomly placed in the dough as you roll it!
They are really easy to make and ready in 30 minutes and great served with vegan cheese.
How To Make Rye & Pumpkin Seed Crackers
Equipment you will need
Step 1 – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
Step 2 – Place the flour in a large mixing bowl, add the salt and stir in.
Step 3 – Add the butter and rub it into the flour using your fingers and thumbs.
You need to rub the butter into the flour until you reach a breadcrumb consistency.
Step 4 – Stir in the pumpkin seeds and add the water.
Step 5 – Using your hand, bring the mixture together to form a dough. Knead for a minute or so. It’s a really stiff dough but don’t be tempted to add more water, this is the consistency you need.
Step 6 – Split the dough in half and roll each half straight onto an oven liner, or parchment paper, to approximately 2-3mm thick. (You will need two oven trays for this.)
As it is quite a stiff dough, you need to use quite a bit of pressure to roll it out and you can use your hand and the rolling pin to keep the dough aligned for rolling a rectangle shape.
The dough will split at the sides but that’s fine as it adds to the rustic look.
I love this method as it is quick and clean, with no messy greasing of tins.
Step 7 – Cut each rolled dough ball into 6 pieces. You can push any dislodged pumpkin seeds back into the dough with your finger.
Be careful not to cut through the liner/paper and you can cut into smaller crackers if you like, it won’t make a difference to the cooking time. I always use a silicone mat underneath to protect my surface, just in case I cut through the liner!
Step 8 – Place one tray near the top of the oven and the other tray the next shelf down.
Step 9 – They take approximately 12-14 minutes to bake and need the trays swapping over after 6-7 minutes. Once cooked, they just slide off the oven liner, or parchment paper, so easily.
Step 10 -Cool on a wire rack and serve with vegan cheeses, spreads, salads, and dips. For an even more rustic look, break the crackers into pieces when cool.
If you like these, why not try my Rosemary & Poppyseed Crackers too?
Have you tried this recipe? If so, I would love to hear what you served with yours, or did you just enjoy them on their own (I do), so please leave a comment in the comments box below ????????
Happy Cracker making and ENJOY!
Rye & Pumpkin Seed Crackers
- 10/04/2021
- Makes 12 large crackers
- 30 min
- 80 (approx) Cals/Serving
- Print this
Ingredients
- 125g / 4½oz rye flour (I use dark rye)
- Good pinch of fine salt
- 55g / 2oz vegan butter
- 45ml / 3 tablespoons pumpkin seeds
- 20 ml / 4 teaspoons cold water
Directions
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Place the flour in a large mixing bowl, add the salt and stir in.
- Step 3
- Add the butter and rub it into the flour using your fingers and thumbs.
- Step 4
- Stir in the pumpkin seeds and add the water.
- Step 5
- Using your hand, bring the mixture together to form a dough. Knead for a minute or so.
- Step 6
- Split the dough in half and roll each half straight onto an oven liner, or parchment paper, to approximately 2-3mm thick. (You will need two oven trays for this.) Use your hand and the rolling pin to keep the dough aligned whilst rolling. The dough will split at the sides but that’s fine as it adds to the rustic look.
- Step 7
- Cut each rolled dough ball into 6 pieces. You can push any dislodged pumpkin seeds back into the dough with your finger.
- Step 8
- Place one tray near the top of the oven and the other tray the next shelf down.
- Step 9
- They take approximately 12-14 minutes to bake and need the trays swapping over after 6-7 minutes.
- Step 10
- Cool on a wire rack and serve with vegan cheeses, spreads, salads, and dips.
