Multi Seeds Sourdough Crackers

by - October 23, 2019




Made more crackers! I just love having these with a Salsa Sauce or Tzatziki.  You can get the Tzatiki Sauce recipe here. I think this is a perfect cracker for dips. I modified the recipes from the Sesame Sourdough Crackers shared in previous post.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Multi Seeds Sourdough Crackers Recipe


INGREDIENTS:

200g sourdough discard
3 tbsp (32g) extra virgin oil
25g water, to be added later if needed

Dried ingredients:
35g all purpose flour 
100g rye flour
1 1/4 tsp sea salt 
15g flax seed, toasted
15g chia seed, toasted
30g sesame seeds, toasted
1 tbsp poppy seed


METHOD:
  1. In a mixing bowl, combine all dried ingredients.  Add in sourdough discard and olive oil and knead until all come together.  Add in 25g water one tablespoon at a time if the dough is too dry and hard to shape into a ball. Shape into a ball and cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
  2. Preheat oven to 180C.
  3. Cut 4 pieces of parchment paper that fit into your baking tray.
  4. Transfer the dough onto the counter top and divide into 4 portions.  Shape each portion to a ball.
  5. Roll each ball on silicon mat to as thin as possible you can, like paper thin.  Carefully transfer the whole dough sheet to prepared parchment paper.  Roll again with rolling pin to make sure it is very thin. Sprinkle some flour if the dough stick to your rolling pin. 
  6. Cut with knife or pizza cutter to your desired size.
  7. Transfer the whole thing to baking tray.  Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy.  Rotate the pan half way of baking.
  8. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
  9. Keep the crackers in an airtight container.
Note:
  1. Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.
  2. The reason I rolled the dough on silicon mat is because it is much easier to roll on silicon mat than parchment paper directly.  


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2 comments

  1. Hi Yeanley
    Thanks for sharing yr recipe . I would like to try this delicious looking cracker . Unfortunately I do not have any sourdough discard . what and how can I use another substitute for this discard . Looking forward to your reply . Thanks again
    Laura

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    Replies
    1. Hi there,

      Thank you for asking. It is my pleasure to share. I have seen some recipes that use dried instant yeast. But, I have not tried or have any of this recipe yet.
      You may want to search online for crackers with yeast recipe. I think there are plenty you can find.

      Cheers :)

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