Hey there, cracker lovers! Today, I’m excited to share my recipe for the crunchiest, healthiest sourdough crackers made with fresh milled sprouted wheat and amaranth. These crackers are perfect for snacking, serving with cheese, or just enjoying on their own.
Versatility of Sourdough Crackers
One of the best things about sourdough crackers is their versatility. You can make them with any grains you have on hand! Here’s a quick rundown:
- Durum and Hard Wheat: These grains create wonderfully crunchy crackers.
- Soft Wheat and Amaranth: Perfect for crackers that are crunchy yet tender.
- Mix It Up: Combine different grains to find your perfect texture.
Our Star Ingredients
For this recipe, I used a mix of sprouted hard wheat and a little amaranth. The result? Crackers that are delightfully crunchy with a tender bite.
Health Benefits
Sprouted Grains: Sprouting grains increases nutrient availability, making them easier to digest and boosting their nutritional profile. Sprouted grains are rich in vitamins, minerals, and antioxidants.
Amaranth: This ancient grain is packed with protein, fiber, and essential micronutrients. It adds a slightly nutty flavor and a tender texture to the crackers.
Flavor Explosion
The combination of sprouted hard wheat and amaranth offers a unique flavor profile:
- Sprouted Wheat: Adds a rich, nutty flavor that enhances the overall taste.
- Amaranth: Contributes a mild, sweet, and slightly earthy flavor.
These crackers are not just delicious but also a fantastic way to incorporate the goodness of fresh milled flour and whole grains into your diet. Give them a try and let me know what you think!
Perfectly Sized
Thanks to this dough docker, you can just roll and cut an entire sheet of crackers perfectly every time. Then cut it with a pasty cutter like this fluted one.
Fresh Milled Sourdough Crackers with Sprouted Wheat and Amaranth
Ingredients
- 160 g sourdough starter
- 160 g whole grains sprouted wheat and amaranth
- 112 g butter
- 2 g Celtic sea salt
Instructions
- Mix ingredients with a Danish dough whisk, mixer, or by hand.
- Optionally let the dough rest for 30 minutes.
- Roll out dough very thin.
- Perforate edges to form cracker shapes. Use a cracker roller to shape and poke holes in the dough.
- Bake at 350°F (175°C) for 10-12 minutes or until desired darkness.
- If you need them more crispy, leave in the oven as it cools or stick in the dehydrator at 125°F until crispy.
- Store in a bag to prevent moisture from getting in.
