Rye behaves differently from wheat: pentosans, not gluten strength, control much of the structure. Handle it with wet hands, respect its long cooling time, and let flavor lead.
YieldAbout 48 crackers
GrainFresh-milled Rye
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 250 g fresh-milled rye flour
- 150 g water
- 35 g olive oil
- 5 g salt
- 1 teaspoon caraway
- Flaky salt for topping
Method
- Heat oven to 375°F. Mix flour, water, oil, salt, and caraway. Rest 15 minutes.
- Divide dough in half and roll each piece very thin between parchment sheets.
- Remove top parchment, score into rectangles, and dock with a fork.
- Sprinkle lightly with flaky salt.
- Bake 14–20 minutes, rotating once and removing browned edge pieces early.
- Cool completely before breaking apart.
Grain-specific notes
Thinness matters more than exact shape.
Return soft crackers to a 300°F oven for 5 minutes.
Rye: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Rye grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.