Sourdough Saturday – Whole Grain Seeded Crackerbread

It was back to crackerbread this week. I really like the versatility of crackerbread:

  • It doesn’t take very long to bake, so the kitchen doesn’t get too hot on sweltering days.
  • It works equally well as an afternoon snack alone or with hummus.
  • It makes a great light-dinner “go-with.”
  • It provides a canvas for creativity, easily adapting to different flours, herbs, seeds, etc.

This week I used the same basic process as the Whole Wheat Spelt Crackerbread recipe from a few weeks ago, using lots of different flours and seeds, and adding the seeds directly to the dough instead of sprinkling on top. There is lots of room to personalize here, using whatever kinds of flour and seeds you have in the cupboard.

Recipe:

  • 2 cups sourdough starter (find out how to start yours here)
  • 1 cup water
  • 1 cup Kamut® flour
  • 2 cups white whole wheat flour
  • 1 cups all-purpose flour
  • 1/2 cup corn flour
  • 1/2 cup teff flour
  • 1/2 cup mixed seeds*
  • 1 Tbsp sugar
  • 1Tbsp salt
  • Salt for sprinkling
  • Olive oil

* I used a combination of flaxseed, poppy seeds, anise seeds, sunflower seeds, sesame seeds and fennel seeds.

In a large bowl or the bowl to a stand mixer, combine starter, water, flours, sugar, seeds and salt. Stir to combine and knead until dough is smooth. Place in a greased bowl, cover and let rise in a warm place about 2 hours. Deflate the dough, divide into 3 balls and let rest 10 minutes or so.

Grease 3 half-sheet pans (13 x 18 inch baking sheets). Roll one dough ball out in pan as thin as possible, filling the sheet pan as seen in the above photo. Brush the dough with olive oil and sprinkle with salt. Score into large pieces with a knife if so desired.

Bake in a pre-heated 450 degree oven for 10 – 15 minutes, or until well browned. Remove from oven and let cool. Don’t worry if it doesn’t seem crisp when you take it out of the oven, it will become crisp as it cools.

Sourdough crackerbread also keeps well and will stay fresh for at least a week. The flavor improves as the week progresses!

Note: I used Kamut®, teff and corn flours here to add a sweet, nutty taste – and because I am a sucker for unusual flours so often have a variety sitting on my shelf. Any flour combination will work, just be sure at least 50% contains gluten (like all wheat flours) so the crackers will hold together.

This recipe will be submitted to Yeastspotting. Check them out!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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