Make this recipe your own, choosing the flour and seasoning. I've enjoyed adding specialty seasonings like a garden dill mix and a kelp "popcorn" blend. The college town co-op I visit put together their own everything bagel blend which was very good.
Because I like thin, crisp crackers I use my pasta roller mixer attachment to roll to the "5" position.
Make the dough in the morning and refrigerate. Roll, cut and bake in the afternoon.
There is seasoning on the inside and on top. After the dough is cut in shapes, place them on parchment paper, spray with olive oil and sprinkle on seasoning. I take my rolling pin and roll over the crackers once more, helping the seeded seasoning to stick.
While some seeds do not stick, I pour the seasoning into my cracker container and sprinkle on salad or soup.
I'm loving my whole grain crackers.
Whole Grain Sourdough Crackers
(5 Servings)
Add flours, oil and seasoning to sourdough discard. Mix and knead together.
1/2 cup sourdough discard (mine is rye)
!/4 cup spelt flour
1/4 cup whole wheat flour
1/8 teaspoon salt
1 Tablespoon seasoning of choice
2 Tablespoon olive oil
Pat dough into a 1 inch disc onto plastic wrap. Cover and refrigerate.
Divide dough in half. Roll dough by hand onto floured cutting board. Starting with the widest "1" setting, roll through pasta attachment on speed 2. Flour dough, turn roller to the thinner "2" setting. Repeat flour and rolling till the crackers are at the desired thinness.
Seasoning for sprinkling
Place onto parchment paper. Spray with olive oil. Sprinkle with seasoning. With a hand rolling pin, lightly roll over seasoned cracker top to adhere seeds.
Bake at 335 F. for 12 minutes until desired darkness is achieved.
