Scandinavian Rye Crisps with Breakfast Toppings
Rye has twice the fiber as oatmeal and whole grain rye flakes can be cooked in much the same way. Rye crisps have the same amount of fiber as whole wheat bread, but fewer calories.
Scandinavian Rye Crisps
- 1 1/2 cups all-purpose flour
- 1 cup rye flour
- 2 tablespoons brown sugar
- 2 teaspoons caraway seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cubed (cold)
- 1/2 cup water
Preheat your oven to 325 degrees F; grease a baking sheet.
Combine flours, brown sugar, caraway, baking powder and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, while tossing the mixture with a fork, until it forms into a dough ball (the dough should be dry).
Turn the dough out onto a floured work surface and knead 10 times. Divide the dough into 10 pieces. Roll each piece into a 6-inch circle and place on a greased baking sheet. Prick each surface all over with a fork.
Bake for 12-15 minutes until firm. Turn and bake another 6-7 minutes until the edges start to brown. Cool on wire racks.