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Sprouted Sourdough Multigrain Crackers

Since I have become an avid 'Ingredient' reader (you don't want to be grocery shopping behind me if you are in a hurry!), I have taken up making my own crackers. Yes, I do purchase them on occasions but because I want the 'healthier' ones they are a bit pricey.

These crackers are really pretty easy to make, inexpensive and healthier too.  The hardest part for me is not getting myself distracted and missing the time on the oven. Then I end up with almost burnt crackers, fortunately I have a husband who actually likes them that way.

You do need to do a little planning as they are sprouted, meaning that after the original mixing you need to let the dough sit for a least 12 hours. This helps to break down the enzyme inhibitors and increase the nutritional value.

Sprouted Sourdough Multigrain Crackers
Makes about 175 crackers 

Basic Ingredients:
  • 2 cups Rye flour 
  • 1 Cup Artisan Bread Flour – I use Bob’s Red Mill  
  • 1 cup water – plus more for high altitude
  • ½ teaspoon sea salt
  • 1 cup (227g) sourdough starter either fed or discard
  • ¼ cup Sesame Seeds
  • ¼ cup Chia Seeds 
  • ¼ cup virgin coconut oil liquified
  • 2 Tbsp raw apple cider vinegar
  • 4 Tablespoons of dried herbs of your choice, optional (See Note below for some of my suggestions)
  • Liquified Virgin Coconut oil for brushing tops
  • Salt & pepper for topping
Directions:
  • Mix together above EXCEPT last two 
  • Knead dough gently in bowl until just comes together in a ball, smooth not sticky
  • Cover with a plate or plastic and leave out overnight (12-24 hours) on counter. (This helps to break down the enzyme inhibitors and increase the nutritional value)
  • When ready to bake, preheat oven to 425 degrees
  • Lightly flour a piece of parchment the size of cookie sheet
  • Divide dough into 6 pieces
  • Working with one piece at a time flatten out on floured parchment, sprinkle top of dough lightly with flour and roll thin about 1/8th - 1/16th of inch thickness. The dough will have ragged edges & that’s OK, just try to make as even as possible.
  • Transfer the dough with parchment onto a baking sheet and lightly brush with liquified coconut oil & sprinkle very lightly with salt & pepper
  • Cut into 1-1/4” squares. A rolling pizza cutter works really well.  
  • Prick each square for fork tines. Sometimes I forget to do this and they still come out great.
  • Bake about 10-20 minutes (10 for soft, 20 for crispy) If baking 20 minutes at midway of time, reverse baking sheets: both top to bottom, front to back; this will help cracker to brown more evenly.
  • Remove crackers from oven and pant to cool on a cooling rack. 
  • When fully cool store in air tight container for up to a week or freeze for longer storage.
 
NOTE: some of my favorite combinations 
  • 1 Tablespoon Coarse Ground Pepper with 1 ½ Tablespoons Italian Seasoning & 1 1/2 Tablespoon Dried Parsley
  • 4 Tablespoons Dried or fresh Rosemary crushed with 1 drop Rosemary essential oil
  • 4 Tablespoons Italian herb seasoning
  • 3 Tablespoons Chopped Sundried Tomatoes, 1 Tablespoon dried Basil & ½ Tablespoon dried Oregano
  • Many times I will use 1 drop of an essential oil in addition to the dried herb to really make the flavor pop, not to mention the added health benefits BUT–Not all essential oil brands are safe for taking internally which is why I am very particular. Contact me to learn more.
 
I like that I can change up my seasonings (or essential oils) and grains for different tastes. Leave a comment below on what seasonings you like to use.


Blessings for Health, Joy & Laughter,
Kathy

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