Wholy Living Recipe

   Gundersen’s Rye Crisps

Posted on Sep 17, 2010 under Crackers, Whole Grain Breads

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  • 4-4½ cups natural white unbleached flour
  • 1 cup rye flour
  • ½ cup sugar or agave
  • ½ cup sesame seed
  • 1 teaspoon soda
  • ½ teaspoon salt
  • ¾ cup butter or coconut oil
  • 1½ cup buttermilk



Mix butter and all dry ingredients together thoroughly using cookie paddles, then add buttermilk. Form into long narrow rolls (1¼” thick) and cut into 12-16 pieces. Use the tortilla press or roll each piece out thin on a floured board, prick with a fork and bake one at a time 350°-375° about 10-12 minuets until brown. Remove from oven, cool and break up into crisp pieces.