Ingredients

3 1/2 cup of flour
2 teaspoons salt
1/2 cups seeds ( sunflower seeds, pumpkin seeds, Flax seeds or sesame seeds)
1/2 cup of olive oil
1 cup warm water

butter for oven trays

Method

Mix all ingredients dry ingredients.
Make a well in the middle, add the olive oil and the cup of water.
Mix and knead until a smooth dough, not too wet, not too dry.
Adjust the amount of liquid if you use wholemeal flour, as that needs more water.

Butter two oven trays
Divide the dough into 2 halves.
Roll dough out onto baking tray until 3mm thick.
Dock with a fork and cut in cracker size with a sharp knife.

Bake at 180°C, for 20 – 30 minutes.

Last Saturday we hosted a Sourdough Workshop at Farmhouse Kitchen, and I created this recipe. As the crackers are always popular but wanted to make them with sourdough and give them that fermentation time that makes the flour easier to digest for us. So here it is:

Ingredients

1 cup active sourdough starter

3  cup of flour (of your choice)

2 teaspoons salt

1/2 cups seeds  ( sesame seeds, sunflower seeds, flax seeds)

½ cup of olive oil

½ cup warm water (depending on what kind of flour you use you might need a little more water)

butter for oven trays

Method

Make enough active sourdough starter for 1 cup

Mix all dry ingredients. ( flour, seeds and salt)

Make a well in the middle, add the olive oil, sourdough starter and the water.

Mix and knead until a smooth dough, not too wet, not too dry.

Leave to rest for 3 hours.

Butter two oven trays

Divide the dough in 2 halves.

Roll dough out onto baking tray until 3mm thick.

Dock with a fork and cut in cracker size with a sharp knife.

Bake at 180°C, for 20 – 30 minutes

(You can replace olive oil with coconut oil, butter or lard)