Vegan Sourdough Whole Wheat Rye Crackers
Inspired by @klaracard on Instagram
- 350 grams mature starter I use rye starter but you can use white flour starter
- 120 grams all purpose flour
- 120 grams whole wheat flour
- 50 grams rye flour
- 50 grams olive oil or Avocado oil
- 1 tsp sea salt
- 50 grams water
- 25 grams sesame seeds
- ½ Tsp Hot Red Pepper flakes
- 25 grams pumpkin seeds
- 20 grams nutritional yeast
Combine and knead all ingredients except seeds and nutritional yeast until the dough comes together in a smooth ball. Let rest for 30 minutes to let the water incorporate into the dry ingredients.
Combine sesame seeds, hot pepper flakes, pumpkin seeds and nutritional yeast in a small bowl and set aside.
Divide into two balls. Oil a container to place the dough balls and cover.
Let rest at room temperature for 6 hours and then refrigerate for 8 hours. For resting at room temperature, cover lightly in the container. When you refrigerate the dough, be sure to cover the container tightly so it does not dry out. I put some oil in the container.
Preheat oven to 350F.
Divide each ball into four pieces. Roll each ball in the seeds and salt to get them to stick. Roll out each piece of dough really thin (2mand cut into squares with pizza cutter (or large sharp chef’s knife). Don’t worry if the edges are not straight. This gives a nice rustic feel to them.
Bake 13 minutes-16 minutes until brown. Halfway through check and see if they need to be turned for even baking. Check at 10 minutes if you made them really thin.
They should be fairly crisp right out of the oven. They will crisp up more after they cool. If they still need baking after 16 minutes it probably means that they were not rolled thin enough. Its ok, they will still taste ok.
Let cool and serve or store in freezer or refrigerator.