Crispy Rye Crackers

Ingredients

• 1 teaspoon yeast dry
• 1.5 teaspoons caraway seeds toasted
• 1 tablespoon honey 
• 1.8 cups rye flour plus more for rolling the dough
• 0.5 teaspoon salt fine
• 0.3 cup sesame seed toasted
• 1 cup water ( 110°F to 115°F)
• 0.5 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• wire rack
• plastic wrap
• wooden spoon
• cookie cutter

Directions

1. Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes.
2. Add remaining ingredients and stir to combine.
3. Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes. (If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)Divide dough into 8 pieces and roll each piece into a ball. On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.Meanwhile, heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
4. Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour.
5. Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking. Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon).
6. Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet. Discard the cut-out dough centers.
7. Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes. Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more.
8. Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool. Repeat with remaining dough balls. Store the crackers in an airtight container for up to 10 days.