C H E E S E+ 202 2 culturecheesemag.com 15
C A N D O
Makes 28 to 30 crackers
1 cup rye flour, plus more for rolling
¼ cup all-purpose flour
½ teaspoon table salt
4 tablespoons buttermilk
2 tablespoons olive oil, plus
more for brushing
1 teaspoon molasses
1 tablespoon caraway seeds
2 tablespoons flaky sea salt
Combine flours and salt in the bowl of
a stand mixer. Add buttermilk, oil, and
molasses all at once and mix on low speed
until the dough comes together, about 1
minute. Add caraway seeds and mix for 1
minute more. On a well-floured surface,
roll dough out to ⅛-inch thickness. Use a
sharp knife or a pizza cutter to cut 2-inch
squares, about 30 crackers. Use tines of a
fork to prick each cracker 3 times.
Transfer cut crackers to unlined baking
sheets. Brush tops with olive oil and sprinkle
with flaky sea salt. Bake crackers for 12 to 15
minutes or until golden brown. Rotate pans
midway through to ensure even baking. Cool
crackers on a wire rack before storing them
in an airtight container for up to a week.
B U T T E R M I L K A N D
R Y E C R A C K E R S
Curious Cracker
Combinations
Lee E. Cart has lived off the grid as a
central-Maine homesteader since 1987.
Eschewing plastic-wrapped commercial
crackers for DIY ones is simply part
of her daily life. Here are some of the
more curious cracker combinations in
her cookbook, The Cracker Book:
• Blue cornmeal + red chili pepper flakes
• Balsamic vinegar + brown rice flour
• Almond meal + almond milk
• Dried cranberries + graham flour
• Maple + sage
CAVE AGED CHEESE
graftonvillagecheese.com
See more about
Cheese on a Mission
at Windham-Foundation.org
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