Sourdough Whole Wheat Cracker Recipe
Hearty crackers made with sourdough discard and whole grain. These light and crispy crackers are a healthy and tasty snack.
servings
Ingredients
- 8 oz sourdough discard (1 cup, see note)
- 4 oz warm water (½ cup)
- 5 oz all purpose flour (1 cup, see note)
- ¾ oz honey (1 tablespoon)
- 1 oz unsalted butter (melted)
- 2 teaspoons salt
- 5 oz whole wheat flour (1 cup)
- 1 egg white (whisked until foamy)
- sesame seeds for topping
Instructions
- In the bowl of a stand mixer or in a large mixing bowl combine 8 oz sourdough discard, 4 oz warm waterr and 5 oz all purpose flour. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.
- Add ¾ oz honey, 1 oz unsalted butter, 2 teaspoons salt and 5 oz whole wheat flour. If using a stand mixer, switch to the dough hook.
- Knead the dough for 5 minutes until it forms a cohesive dough that clings to hook and clears the sides of the bowl. If working by hand knead for 5-6 minutes.
- Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
- Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover tightly and rest at room temperature for 1 hour or refrigerate for as long as 2 days.
- Divide the dough in 1/2. Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface
- Transfer to the dough to a 1/2 sheet parchment paper and continue rolling until the dough is about 1/8" thick and is the size of the paper (see note).
- Trim the edges to make a neat rectangle. Use a pizza cutter or paring knife to cut the dough into 2"x2" squares, or to your desired cracker size. You don't need to pull the crackers apart. Brush the crackers with egg white and sprinkle with sesame seeds or any seed of your choice. Pat the seeds to stick them to the dough. Slide the paper onto a baking sheet. Repeat with the other half of the dough.
- After the crackers are rolled, turn on the oven and preheat to 375 °F. Allow the crackers to rise while the oven preheats. Bake the crackers until golden brown and crisp, 10-15 minutes
- Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together.
- Cool completely. Stored in an air tight container, the crackers will keep for a week.
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Notes
You can use sourdough discard or active starter for this recipe.
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.
If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to an 1/8" thick.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!