NOTE: I used 1/2 cup rum plus 1/2 cup water and poppy seeds instead of caraway seeds.
Ingredients
- 2 cups rye flour
- 2 cups wheat flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup vegetable oil
- 1 cup (or more) water
- 1 tbsp. caraway seeds
Directions
Mix together. Roll out thinly on floured surface. Cut into desired shapes. Bake on cookie sheets at 275 F for about 30 minutes.
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Submitted 6/13/05.
Source: Internet/Shirley Herman
Submitted By: Marlen
matchlessm@aol.com
RYE CRACKERS