Chocolate Rye Crackers
I came across a blog awhile back that featured rye crackers. I have stoneground whole rye in the pantry and got it into my head to make crackers with it. While I respect his recipe, I wanted something different. I went online to foodpairing.com and did some research on what pairs well with rye flour. I made a list of the ingredients I wanted to use — cocoa nibs, apples, brown sugar, caraway, black olives, lard, mustard, olive oil — and went to work.
I went with three flavor pairings, the best being apple juice, cocoa nibs, butter, and dark brown sugar. You can probably intuit rye and apple, but consider the bitterness in cocoa and the heaviness of rye — they match, they match really well, too. I wanted the crackers to be crisp, so I used bakers ammonia. I wanted sweetness in the background and chose dark brown sugar. The dough smelled and tasted wonderful.
Baking them, they filled my home with a warm apple aroma. However, there is almost no apple flavor from the finished cracker. They are not sweet. The cocoa’s bitterness balances the sweetness from the brown sugar and wakes up caramel flavors with butter in the background. I had a few with quince jam which made me think of apples bite after bite.
The later batches I added cocoa powder in place of the nibs, then with the nibs. I removed the apple juice, added pulp or dehydrated apples. I exchanged the butter for different fats. I used yeast, baking soda, baking powder. In the end, the formula I liked best is the following. You can still add apple juice for the fragrance, but it’s not necessary. Cocoa and rye work really well together and that’s what I waned to share.
Chocolate Rye Crackers
First tier (you must use)
- 200 grams rye flour (I used whole stoneground rye from this winter)
- 100 grams all-purpose flour (to give the dough gluten for structure)
- 42 grams (1/4 cup) dark brown sugar
- 50 grams of butter
- 100 grams fresh pressed apple juice or water
- salt to taste
Second tier (suggested)
- 1/2 teaspoon bakers ammonia (for crispness, not leaving)
Combine all the dry ingredients in a food processor. Turn on to mix then drop butter down the feeding tube until well mixed then begin to pour the apple juice. The dough should be moist and stick together. Place in a bowl with plastic wrap for at least 30 minutes then roll flat, cut into shapes and bake at 200 degrees Celsius for 20 – 30 minutes. The darker they are, the more savory.