Recipe: Easy Seedy Sourdough Spelt Crispbread
This seedy spelt crispbread with sourdough is the perfect snack! It's also a great way to use up old starter and sourdough discard. It's quick to make and doesn't need any resting time. And you can top it with any toppings you like.
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
Dough too soft: Depending on which seeds you use for soaking, you may need to adjust the amount of flour. Flaxseeds absorb more water than sunflower seeds, for example. A dough with lots of flaxseeds will therefore be firmer (and need less additional flour) than a dough with lots of sunflower seeds.