Peter Reinhart's Artisan Breads Every Day
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Recipe Review
homejoys from ,
Of all the many recipes that we've enjoyed out of this cookbook, the rye and seed cracker has been made most frequently. This recipe is simple and the results so delicious that there is no reason not to make them again. And again.
The flavor of these crackers is astounding. They leave a satisfying aftertaste that can't be imitated by any cracker from a box. They are sturdy and hold up to a cheese ball.
I rolled the dough as thinly as possible, transferred to my baking sheet and cut them right in place with my pizza cutter. As they bake, the crackers shrink a little and separate themselves.
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