Recipe by Mercy
This recipe is from the Nesco dehydrator website. Allow time to let the dough chill overnight.
Top Review by JeanSgt
These are OK, but too much work for what they are. I made rounds that ended up looking like slices of sausage. The sauerkraut makes it look that way, which seems to be unappetizing to most vegetarians. I dehydrated the rounds until they were nicely crisp. The texture is great, but the flavor is nothing special, and I think I can taste the raw flour in them. I put them in the refrigerator since they're full of butter and cheese, but I'm sure they would keep for some time at room temperature. We're slowly eating them up, but without a lot of enthusiasm.
- 1 1⁄4 cups rye flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons caraway seeds
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup grated swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
Directions See How It's Made
- In a large bowl, combine flour, salt, and caraway seeds; blend in butter.
- Add cheese and sauerkraut, mixing until well blended.
- Form dough into a ball.
- Place on a large sheet of waxed paper and shape into a log.
- Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds.
- Place on regular sheets; dry at 145º for 4 to 6 hours or until firm and crisp.
- Store in an air-tight container.
- Makes approximately 50 crackers.