Herb Crackers with Sourdough
Marie Skogström- 1 sheet of metal
- 30 min
- 1 hour 15 minutes
Healthy and delicious! These make a tasty snack on Midsummer’s Eve, a great addition to a herring buffet, or simply a delicious cracker to go with cheese. Vary the herbs you have on hand or season them with different spices.
3.3/5
256 VotesHere's how:
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1
Bring the water to a boil, pour it over the herbs, and blend until completely smooth. Let it cool slightly, then stir in the sourdough starter.
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2
Combine all the dry ingredients in a mixing bowl. Add the first set of ingredients and knead the dough.
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3
Roll out the dough thinly on parchment paper. If you want to portion the crispbread right away by making indentations with a spatula or knife, it will be easier to break them apart after baking—or make one large sheet of crispbread.
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4
Bake at 150 °C for one hour, then remove from the oven and let cool.
Tip! If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!
Ingredients
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 200 g (2 dl) water
- 3 dl mixed herbs, such as chard, basil, or wild garlic
- 180 g (about 3 dl) all-purpose flour
- 112 g (1.5 dl) sunflower seeds
- 105 g (1.5 dl) sesame seeds
- 70 g (1 dl) flaxseeds, crushed
- 90 g (1 dl) canola oil
- 6 g (1 tsp) salt
Garnish
- Serve with a delicious gubbarröra or skagenröra
The recipe comes from
kronjast.se
