by Quail Hollow Kitchens Sourdough Crispbreads
It’s the start of the new year and these little crispbreads are the perfect addition to your healthy resolutions. A crispbread traditionally consists of rye flour, salt, and water. Many contain fiber, which helps you feel full, and is essential for digestive health. There are many kinds of crispbreads. In my recipe below, not only do you use up your sourdough starter, but the added flavor of beer makes them especially tasty. I like rye flour, but I also like to use unusual wheats like spelt, farro, or kamut, and I love to add spices and seeds like fennel and ground flax. Beside adding toppings of herbs and seeds, you can experiment with your favorite flavor by varying the liquid from just water. I suggest trying a little beer or even buttermilk and of course I use my left-over sourdough starter rather than the traditional yeast some people may add. The key to making these little crispbreads is to roll them out as thin as possible and brush them lightly with water before adding your toppings. Here’s to a Happy Healthy New Year!
Sourdough Crispbreads
1 1/3 cup whole grain flour (rye, wheat, etc.)
¾ cup bread flour
¼ cup flax seed ground, wheat germ, bran or quinoa flour
1 teaspoon sea salt
2/3 cup water or a mix (1/3 water and 1/3 beer)
2 Tablespoons Sourdough starter
(Optional) 1 teaspoon barley malt for a richer flavor
Toppings such as herbs, seeds, flaky sea salt like Maldon
Mix dry all ingredients together and then mix all the wet ingredients together. Combine dry and wet ingredients, the result should resemble a stiff dough. Cover dough with plastic and allow it to ferment in your refrigerator overnight. Remove dough from refrigerator. Preheat oven to 425 degrees. Portion the dough into about 10 balls. Roll each ball, one at a time, as thin as possible. Cut into strips. Place strips on parchment-lined baking pan, brush with water and sprinkle with toppings. Bake crispbread at 425°F for about 10 minutes, just until golden brown and crisp. When cooled, seal left over crispbreads in an air-tight container. These crispbreads should keep for about two weeks. If they lose their crispness just place in a 200°F oven until dry and crisp again.
Comments or suggestions are welcomed. Please contact Patricia Davis at TheRecipeBox@QuailHollowKitchens.com.
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