Sourdough crisp bread | bitterbaker.com

Sourdough crisp bread

Duration: 24 hours to let pre-dough get active. Then another 4-6 hours to let the dough rise and bake the bread.
Makes … enough.

Sourdough crisp bread

Sourdough crisp bread

Ingredients
Day 1

Pre-dough:

  • 145 g rye starter (5.11 oz)
  • 500 g filtered water (17.6 oz, not fluid!)
  • 70 g dark rye flour (2.5 oz)
  • 150 g bread flour (5.3 oz)

Parboiling:

  • 410 g boiling water (14.5 oz, not fluid!)
  • 40 g flaxseed (1.4 oz)
  • 30 g wheat bran (1 oz)
  • 70 g dark rye flour (2.5 oz)

Day 2

  • 1 apple
  • 2 tbsp honey
  • 1 tbsp sea salt
  • 1/3 cup canola oil
  • 50 g dark rye flour (1.8 oz)
  • 100 g graham flour (3.5 oz)
  • 50 g light rye flour (1.8 oz)
  • 1 tbsp anise seeds
  • 550 g bread flour (19.4 oz)

Topping suggestions
sea salt
pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
caraway seeds

Directions
Mix the ingredients for the pre-dough in a bowl and wrap it with cling wrap. In another bowl, mix flaxseed, wheat bran and dark rye flour for the parboiling. Bring the water to a boil and pour it over the ingredients. Stir and wrap with cling wrap. Let both the parboiling and the pre-dough rest for 12 hours, then mix the two together in one bowl. Reuse the plastic wrap and wrap it around the bowl. Let the dough rest for 12 hours.

Add grated apple, honey, sea salt, canola oil, dark and light rye flour, graham flour, anise seeds and bread flour. Knead the dough and let it rest in the bowl for 2 hours. Preheat the oven to 480°F. Cut the dough into little pieces. Roll out one pieces to thin (super thin!) pancake, and put the whole thing on an oven tray. Cut it into pieces with something sharp, like a pizza slicer. Brush the pieces with water and sprinkle on your choice of toppings (see pictures of how to make crisp bread). Bake for 5-8 minutes. Make sure to keep an eye on them after 5 minutes, they burn easily!

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