This crispy spelt sourdough crispbread is the perfect snack! You can spread it with cream cheese or dip it in hummus. It’s also a great way to use up sourdough discard. It’s quick to make and doesn’t need any resting time. And you can top it with any toppings you like. Happy baking!
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Ingredients for healthy sourdough spelt crispbread
- Spelt flour: Type 630 spelt flour is best for the crispbread with sourdough. If you want to bake the recipe with wholegrain flour, you may also need to increase the proportion of water. I grind my wholegrain flours with my grain mill*.
- Seeds of your choice, for example flaxseeds, sunflower seeds and sesame seeds. Depending on which seeds you use for soaking, you may need to adjust the amount of flour. Flaxseeds soak up more water than sunflower seeds, for example. A dough with lots of flaxseeds will therefore be firmer (and require less additional flour) than a dough with lots of sunflower seeds.
- Water: Cold in summer and lukewarm in winter.
- Salt for the flavour.
- Oil, for example olive oil.
- sourdough discard
- Toppings of your choice, for example pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds or grated cheese.
In three steps: How to make seedy sourdough crispbread
- Soak the seeds in hot water and leave to cool.
- Mix all the ingredients for the dough and press onto a baking tray with wet hands.
- Divide the crispbread into equal pieces using a dough scraper*, sprinkle with toppings of your choice and bake at 180°C oven for about 30 minutes until crispy.
Frequently asked questions about sourdough crispbread
You can use active sourdough starter or sourdough discard for your crispbread.
Taste: Sourdough bread often has a more complex flavor than bread made with yeast alone.
Health benefits: Sourdough bread can be easier for some people to digest than bread made with yeast alone. This is because the fermentation process in sourdough can partially break down the phytic acid and gluten contained in flour.
Homemade: You can make sourdough relatively easily at home without having to rely on industrial yeast. If you look after and feed your sourdough regularly, it is virtually an infinite resource.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal spelt flour.
- A Danish Whisk*. This allows you to mix your ingredients without the dough sticking to the spoon.
- Use this stainless steel dough card* to divide your crackers into even pieces.
You can find more product recommendations here.
More crispbread and crackers with sourdough
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Recipe: Easy Seedy Sourdough Spelt Crispbread
Ingredients
- 80 g seeds for example flaxseeds, sesame seeds and sunflower seeds
- 160 g water hot
- 160 g sourdough discard
- 60 g olive oil
- 200-250 g spelt flour 630
- ½ tsp. salt
- Toppings of choice for example sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, coarse salt and grated cheese
Instructions
- Pour boiling water over the seeds and leave to cool completely.
- Preheat the oven to 180 degrees.
- Mix all the ingredients to form a dough. The dough should be soft but not stick to wet hands. If the dough is too soft, you can mix in more flour. Depending on which seeds you use, you may need to adjust the amount of flour. Flaxseeds absorb more water than sunflower seeds, for example. A dough with lots of flaxseeds therefore becomes firmer (and requires less additional flour) than a dough with lots of sunflower seeds.
- Press the dough with wet hands onto a baking tray lined with baking paper.
- Divide the dough into 16 equal pieces using a pastry knife or dough card.
- Sprinkle the desired toppings onto the surface of the dough and press down lightly by hand.
- Bake the crispbread for about 30 minutes until the crackers are golden brown around the edges and completely crispy and dry.
- Bon appétit!
Notes
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