Finn Crisp Sourdough Rye Thins is already remarkably clean with just rye flour, water, salt, and yeast - no seed oils or artificial ingredients to replace! The DIY advantage comes from using certified organic ingredients, controlling fermentation, and avoiding any undisclosed processing aids.
Based on: Sourdough Rye Thins
· Makes approximately 40 servings (200 pieces)
· Serving: 5 pieces (31g)
Why This Recipe is Seed Oil Free
Commercial Sourdough Rye Thins from Finn Crisp often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Primary structure and fiber source, provides the distinctive tangy rye flavor and dense nutrition
Filtered water
450ml (about 1.9 cups) · Filtered or spring water
Hydrates the flour and activates fermentation, creates the dough consistency
Sea salt
15g (about 2.5 teaspoons) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor, controls fermentation speed, and strengthens gluten structure
Rye sourdough starter or active dry yeast
100g starter OR 7g (1 packet) yeast · Active rye starter (homemade) or Red Star Organic Active Dry Yeast
Provides fermentation for tangy flavor and slight rise before rolling thin
Instructions
Step 1. If using active dry yeast instead of sourdough starter: Dissolve 7g yeast in 50ml warm water (110°F) with a pinch of the rye flour. Let proof for 5-10 minutes until foamy. This ensures your yeast is active and will provide proper fermentation.
Step 2. In a large mixing bowl, combine 800g rye flour and 15g salt, whisking thoroughly to distribute the salt evenly throughout - this prevents concentrated salty spots in your crackers. Create a well in the center of the dry ingredients.
Step 3. Add your sourdough starter (or proofed yeast mixture) and 400-450ml filtered water to the well. Using a wooden spoon or Danish dough whisk, mix from the center outward until a shaggy, somewhat sticky dough forms. Rye dough will be stickier and more dense than wheat dough - this is normal. Let rest 30 minutes for the flour to fully hydrate.
Step 4. Turn the dough onto a lightly floured surface and knead gently for 3-4 minutes until just smooth - over-kneading rye can make it gummy. The dough should hold together but remain slightly tacky. Form into a ball, place in a lightly oiled bowl, cover with damp cloth, and ferment at room temperature for 2-4 hours until slightly increased in size (rye rises less dramatically than wheat).
Step 5. Preheat oven to 400°F (200°C) and line 3-4 large baking sheets with parchment paper. Divide the fermented dough into 4 equal portions (about 310g each). Working with one portion at a time, roll between two sheets of parchment paper until paper-thin - about 1-2mm thick. The thinner you roll, the crispier your crackers will be. Use a ruler to check thickness.
Step 6. Remove the top parchment and score the dough into rectangles approximately 6cm x 4cm (about 2.5 x 1.5 inches) using a sharp knife or pizza cutter - this creates clean break lines for individual crackers. Prick each rectangle 4-5 times with a fork to prevent puffing during baking. Transfer the parchment with scored dough directly to prepared baking sheets.
Step 7. Bake for 12-18 minutes, rotating sheets halfway through, until crackers are golden brown and completely crisp when tapped. They should sound hollow and snap cleanly. If some pieces brown faster than others, remove them and continue baking the rest. Cool completely on wire racks - crackers will crisp further as they cool.
Step 8. Once completely cool, break along score lines into individual crackers. Store in airtight containers with a silica gel packet or in glass jars with tight-fitting lids. Properly dried crackers will stay crisp for 2-3 weeks at room temperature. If they soften slightly, crisp them in a 300°F oven for 5 minutes.
Storage
Store in airtight containers at room temperature for 2-3 weeks. Can be re-crisped in 300°F oven for 5 minutes if needed. Freeze for up to 3 months in sealed bags.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.45
Savings60%
Significant upfront investment in organic ingredients pays off quickly. The 5lb flour bag makes nearly 3 full batches, and salt/yeast last for months of cracker-making.