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Made more crackers! I just love having these with a Salsa Sauce or Tzatziki. You can get the Tzatiki Sauce Recipe here. I think this is a perfect cracker for dips. I modified the recipes from the Sesame Sourdough Discard Crackers shared in previous post.

I also have other Sourdough Crackers recipes that you may like to try too:

Crispy Cheese Sourdough Discard Crackers

Herbed Sourdough Discard Crackers

Sesame Sourdough Discard Crackers

Sourdough Discard Crispy Breadsticks

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Multiseed Sourdough Crackers

Yields: 200 pieces

INGREDIENTS:

300g sourdough discard
75g extra virgin olive oil

Dried ingredients:
90g all purpose flour

90g rye flour

1 tsp sea salt
2 tsp baking powder

20g flax seed, toasted
20g chia seed, toasted
50g sesame seeds, toasted
1 Tbsp poppy seed

METHOD:

Mixing:

In a bowl of mixer, combine all dried ingredients, add in sourdough discard and olive oil.
Mix with paddle attachment until all well combined.
Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.

Preheat oven to 180C.
Shaping:

Cut 4 pieces of parchment paper that fit into your baking tray.
Transfer the dough onto the counter top and divide into 4 portions. Shape each portion to a ball.
Roll each ball on silicon mat to as thin as possible you can, like paper thin. Carefully transfer the whole dough sheet to prepared parchment paper. Roll again with rolling pin to make sure it is very thin. Sprinkle some flour if the dough stick to your rolling pin.
Cut with knife or pizza cutter to your desired size.
Transfer the whole thing to baking tray.

Baking:

Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.

Storage:

Keep the crackers in an airtight container.
If left unopened in airtight container, the crackers should stay good for about 6 - 9 months in the fridge.

Notes:

Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.
The reason I rolled the dough on silicon mat is because it is much easier to roll on silicon mat than parchment paper directly.

Comments

kitlauraOctober 25, 2019 at 3:38 AM
Hi Yeanley
Thanks for sharing yr recipe . I would like to try this delicious looking cracker . Unfortunately I do not have any sourdough discard . what and how can I use another substitute for this discard . Looking forward to your reply . Thanks again
Laura
UnknownJune 23, 2020 at 8:19 PM
Do you have a cheesy Braddock recipe please?