Heart-shaped sourdough crisp bread | bitterbaker.com

Flaxseed crisps

A healthier treat for Valentine’s Day (or whenever you feel like showing som extra love).

Total time: 12 hours to let the pre-dough get active. Then another 4-6 hours to let the dough rise and baking the crisps. Makes …. a lot. 

Valentine's Day Sourdough Crisp bread

Valentine's Day Sourdough Crisp bread

Day 1

  • 80 g (2.8 oz) white starter
  • 350 g (12.3 oz, not fluid!) filtered water
  • 200 g (7.1 oz) bread flour

Day 2

  • 1 tbsp sea salt
  • 2 tbsp honey
  • ¼ cup canola oil
  • 100 g (3.5 oz) flaxseed meal
  • 100 g (3.5 oz) whole wheat flour
  • 200 g (7.1 oz) bread flour

sea salt
poppy seeds

Mix starter, water and bread flour in a bowl. Wrap with plastic wrap and let sit in room temperature for about 12 hours, until the pre-dough is active. Mix in sea salt, honey, canola oil, flaxseed meal, whole wheat meal and bread flour. Let rise in the bowl for about 3 hours.

Preheat the oven to 480°F. Take little pieces of the dough and roll it out thin on a floured working bench. Use cookie cutters to shape the crisps into hearts. Place on greased oven trays, brush with water and sprinkle on your toppings . Bake at 480°F for about 4-6 minutes. Keep an eye on them after 4 minutes to make sure they don’t burn! Here’s more detailed instructions on how to roll out and make crisp bread (the only difference is that I cut out the cookies on the counter, not on the tray, but either way works!).