Glad you enjoyed so much! I've never found them crumbly, but volume measuring can vary in exactly how much you get, and not all flours absorb quite the same, so it's always worth seeing how a dough feels and adjusting if needed. Also just for reference, you can easily adjust the quantities by using the slider in the recipe when you hover over the quantity and they all multiply up or down.

Lovely idea of the caraway seed, Will try this with my own crispbread!
Personally I like to add a but more water than the original recipe says which makes them less crumbly!

Deserves 6/5 stars

So glad you enjoyed, and yes, they'd be great as gifts!

I'm so glad you enjoyed them!

So glad you have been enjoying! So no, I haven't tried them sweet, but rye pairs pretty well with things like raisins and dates, so maybe switching some or all of the seeds to those and sweetening the dough eg with honey could work?

I'm glad you enjoyed! Yes the base idea can work with whole wheat too, and I definitely recommend you trying the rye as it has a great flavor.

Rye can be that bit tricky to work with, which is why there are less recipes with just rye, but I agree it has a lovely flavor. Hope you enjoy these!

I'm sorry to hear that, not a problem I have had - I assume you removed the top layer of parchment and that it then stuck on the bottom? One option is if you have a silicone baking mat then use this as a bottom layer as you shouldn't have an issue with peeling that off. You could also use wax paper on the bottom, which again should release more easily. The only other option would be to completely cut the pieces before baking and place them on a lined baking sheet individually - you may end up with the crackers curling a little doing this, and you might have to watch on bake time as they may bake quicker, but they should be less likely to stick this way.

Glad to hear you enjoyed, and they are indeed great to make little tweaks here and there (and agree those spices pair well).

So glad to hear you enjoyed, and I agree, always helpful to be easy to adapt, too.

So glad to hear you enjoyed them! And yes I do agree the oil helps.

So glad to hear they worked well for you and you enjoyed!

That's great, so glad to hear you have been enjoying them!

That's great to hear!

Just pulled a batch out of the oven and they came out perfect and so delicious!
Thanks for this recipe and your guidance!! 😀

Hi again, thanks for taking the time to reply! Yes I mean just rye crispbread. I'm a big fan of the Ryvita Dark Rye Crispbread and having a hard time finding it where I live right now, so I decided to try my hand at it.
What I'll do is make it with the oats, this way I won't need to adjust the water amount. And I'm thinking of using hemp seeds too! I'll let you know how it pans out. Thanks again and take care 🙂

You could, but yes you will need to adjust the other ingredients. Not sure if by excluding the seeds and oats you mean essentially making them as just rye crackers? If so, the main thing is you will probably need a bit more rye flour and/or less liquid as the oats would otherwise absorb some, though it's hard to say quite how much as I haven't made them that way. I'd say try the rest without what you are plan to exclude then see how the texture is and add a little more rye (or other flour) to get the right texture.

So glad to hear!

Glad you enjoyed. I could certainly see a little cheese working on them (even if not traditional), though also great as they are too, of course.

Glad to hear you enjoyed them, and yes sunflower seeds definitely good in there as well.

So glad to hear you enjoyed!

So glad you enjoyed!

Hope you enjoy- these are great as a snack.