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Seeded Sourdough Crackers

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Who makes crackers? Is that even allowed? And why would you? Don’t they just come in boxes that you pick up at the grocery store? Well, yes, they do. And they’re pretty tasty, too. Although a bit pricey, don’t you think?

However, these rustic Seeded Sourdough Crackers are quite good and very nutritious as well. They are not difficult to make. I think you’ll like them. You may not go back to store bought again.

Ingredients

  • 1 cup Whole Wheat Pastry Flour
  • ½ cups Flaxseed Meal (ground Flax Seeds)
  • ½ cups Cornmeal
  • ½ teaspoons Salt
  • ⅔ cups Sourdough Starter
  • ⅓ cups Water
  • ¼ cups Olive Oil
  • ¼ cups All-purpose Flour, Or Enough To Make Stiff Dough
  • ¼ cups Seeds (any Or All: Poppy, Sesame, Flax Or Coarsely Chopped Raw Sunflower Seeds)

Preparation

Preheat oven to 400 F.

Place whole wheat pastry flour, flaxseed meal, cornmeal and salt in a bowl. Add sourdough starter, water and olive oil. Mix together well. Add enough all-purpose flour to make a stiff dough.

Gather it all together and knead it just a little. Four or five, maybe eight times should be enough. It is a fairly soft, silky dough. Divide into halves and flatten each half into a disc.

Scatter 1-2 tablespoons of seeds onto your work surface. Place your disc of dough on the seeds and roll out the dough until it’s quite thin. Pick up the dough, scatter another 1-2 tablespoons of seeds on your work surface, flip over your dough and continue rolling until dough is 1/8 thick or less. The seeds should be firmly embedded in the dough, but a few may fall off. Transfer the sheet of dough to a non-stick spray coated baking sheet. If desired, sprinkle cracker dough with kosher salt. (I set my second disc of dough aside and repeated above directions after I baked the first batch.)

Using a pizza cutter, cut the sheet of dough into desired shapes; about 1 1/2 inches seems to be a nice size.

Bake in a 400 F oven for 7-9 minutes. Watch closely the last few minutes. You want them to be very brown and crisp, but not burnt, of course. Remove from the oven, let cool slightly and enjoy! They are the perfect dipper for your hummus.

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Sadie Schwartz on 10.24.2018

Delicious and addictive! I’ve tried other recipes for sourdough crackers and this is the best one so far. I didn’t deviate too much from the recipe. I added a pinch of cayenne, and also wrapped the 2 discs in plastic and let them rest at room temperature for about 45 minutes before rolling out. The dough is easy to roll without cracking, and the seeds prevent it from sticking to the counter. I used a pizza peel to transfer the rolled dough from the counter to the baking sheet, then scored it, brushed the top lightly with olive oil and sprinkled it with Maldon salt. I baked the crackers at 400° for 5 minutes then at 375° for 13 minutes until they were crisp, dry and lightly browned on top. I turned the oven off and left them in for an additional 5 minutes because I wanted to be sure they would be nice and crunchy. These do not disappoint!

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