Sourdough Rye Crispbread Recipe
Paper thin, crackly, crunchy Sourdough Rye Crispbread is a healthy and savory snack - and the perfect accompaniment to soup or stew.
crispbreads
Ingredients
- 4 oz active sourdough starter (½ cup, 100% hydration)
- 6 oz warm water (¾ cup)
- 1 ½ teaspoons table salt
- 1 ½ oz honey (2 tablespoons)
- 5 oz bread flour (1 cup, see note)
- 5 oz rye flour (1 cup)
Instructions
- In a large mixer bowl, combine 4 oz active sourdough starter, 6 oz warm water, 1 ½ teaspoons table salt and 1 ½ oz honey. Add 5 oz bread flour and mix to form a smooth batter. If using a stand mixer, switch to the dough hook and add 5 oz rye flour all at once and mix until the dough gathers on the hook. If mixing by hand add as much of the flour as you can with a spoon or spatula, then turn out onto a floured work surface and finish adding the flour by hand.
- Turn the dough out onto a floured surface and knead until the dough comes together. Set the dough into a lightly oiled bowl, turning once to coat the dough, cover and allow it to sit at room temperature for 3-4 hours. Every hour turn the dough out and knead 1-2x, return to the bowl and cover again. At this point you can refrigerate the dough overnight and finish the next day
- Preheat the oven to 400 °F. (If you have a baking stone preheat it to 450 °F for at least an hour). Line up to 4 half sheet pans with parchment paper (see note 2).
- Divide the dough into 16 pieces. Shape each piece into a ball and let rest 4 to 5 minutes on a floured surface. Flatten each ball into a disc. If you have a pasta roller use that to roll the dough (I rolled to #5 thickness).
- If rolling by hand roll each dough portion to 1/16" thick, the thinner the dough the crisper the bread. Sprinkle the crackers with caraway seeds and pat them into the surface.
- Place the dough rounds onto the parchment lined baking sheets or is you're using a baking stone you can bake the breads in batches, as many as can fit on the stone at a time.
- Bake about 5 10 minutes until golden brown and crisp. They'll bake faster on the baking stone than on a sheet pan.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!