Rumex Crisps: Dock Seed Crackers

The latin name for curly dock, a wild plant with edible leaves and seeds, is Rumex crispus (see previous post for foraging/harvesting info). Thus, when I decided to use the toasted seeds in a cracker, the name was obvious. Let's be honest - I made these crackers specifically because I came up with the name Rumex crisps. I'm a sucker for wordplay. On the plus side, the seeds paired beautifully with the rye flour for a delicious, crispy, nutty-tart cracker that is great alongside rich creamy cheeses and sweet dried apricots (or other fruit). The below recipe makes about 36 2-inch crackers, depending on how thinly you roll out the dough.

Toasted vs. raw dock seeds.

• 1/2 cup toasted dock seeds

• 3/4 - 1 cup rye flour

• 1/4 teaspoon sea salt, plus more for sprinkling

• 1 tablespoon grapeseed oil, plus more for brushing

• 1/2 tablespoon honey

• 1/3 cup water

Preheat oven to 300 degrees F. 

In a large bowl, blend together dock seeds, 3/4 cup rye flour, and salt. Stir in grapeseed oil, honey, and water until incorporated. Add more rye flour as needed so dough is no longer sticky, but still moist.

Divide dough in half and roll out thinly on a floured surface (not paper-thin, but "cracker-thin"). Don't stress too much about the thickness - if the crackers are thicker, they'll just take a bit longer to cook.

Cut crackers into any shape that you like, such as squares, diamonds, or strips, and place them on a baking sheet. Crackers can be close together, as they hold their shape as they cook. Gather dough scraps, re-roll, and cut as needed. Repeat with remaining dough half. 

Brush crackers lightly with grapeseed oil (or rub with fingers), sprinkle with a little more salt, and bake for 15 - 20 minutes. Remove from oven and cool on rack. Store in an airtight container and enjoy for up to 2 weeks. If you live in a humid environment, crackers can be re-toasted in the oven.

A diamond-shaped Rumex crisp with a creamy sheepsmilk cheese and vetch tip flower.