Lenten rye bread with caraway seeds
4 servings
40 minutes
Lenten rye crackers with cumin are a simple yet refined recipe rooted in European culinary traditions. Their history dates back to times when bread was a staple food and cumin was a delicate addition that imparted a special aroma. These crispy and fragrant crackers have a rich rye flavor with spicy notes of cumin. Ideal for a lenten diet, they pair wonderfully with light vegetable snacks, aromatic honey, or natural spreads. Their ease of preparation makes them an excellent choice for home baking. When baked correctly, they develop an appetizing golden crust and pleasant crunch, while their aroma filled with warm spicy notes turns any gathering into a cozy gastronomic ritual.
1
Add salt and oil to the flour, gradually mix in the required amount of water, and knead until pliable.
- Salt: to taste
- Olive oil: 4 tablespoons
- Water: 100 ml
- Rye flour: 2 glasss
2
We put the prepared dough in the refrigerator for 3-4 hours.
3
Then roll out a thin layer (if it sticks to the rolling pin, sprinkle with flour). Cut the dough into strips of any thickness.
- Rye flour: 2 glasss
4
Line a baking tray with parchment paper and carefully place the bread. Prick the bread all over with a fork, sprinkle with salt and cumin, and bake in a preheated oven at 200 degrees for 12-15 minutes.
- Salt: to taste
- Caraway: pinch
