Whole Wheat Rye Crackers

These crackers beat the pants off anything in a box!  I have made these a couple of times now.  The first time I made them, I used only butter and the dough was a bit tough to handle and roll out.  The second time, I used half butter and half coconut oil....which made dreamy dough!  So soft and roll-able:)  Oh yeah, might at well make a double batch because these are yummy and the single batch doesn't make many.  Here is my adaptation, double batch and coconut oil style:)

Whole Wheat Rye Crackers

(adapted from Bob's Red Mill)

1 cup whole wheat flour

1 cup rye flour

1 tsp salt

2 Tbsp Sugar

2 tsp baking powder

4 tsp caraway seeds (I have no idea what these are, so I didn't put them in :)

4 Tbsp butter, softened

4 Tbsp coconut oil

6 Tbsp milk

Mix together dry ingredients and seeds.  Work in butter and coconut oil with pastry cutter until fine crumbs form.  Stir in milk. Form into ball. Break ball into 2 halves. 

Between two pieces of wax paper, roll out one ball at a time to 1/8-1/16 in. thickness.  Make sure your wax paper isn't getting wrinkles during this.  Cut crackers into desired shape, prick with fork.  Gently peel off top wax paper.  Pick up remaining wax paper with cracker dough on it and place upside down on flat cookie sheet.  Gently peel wax paper off cracker dough.  Bake at 400° for 5-6 minutes until lightly browned on edges.  Cool. Store in airtight container.  

Note: My husband likes to eat these with pepper jelly.  My son eats them as a snack or with cheese for lunch:)