Fresh Milled Sourdough Crackers with Sprouted Wheat and Amaranth
My classic sourdough crackers recipe, with sprouted wheat and amaranth for a flavor variety and nutrition change up.
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.
Video
Notes
Enjoy these crunchy, healthy sourdough crackers made from fresh milled sprouted wheat and amaranth!
Nutrition
Serving: 50gCalories: 93kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 94mgPotassium: 2mgFiber: 1gSugar: 0.004gVitamin A: 175IUVitamin B1: 0.001mgVitamin B2: 0.003mgVitamin B3: 0.003mgVitamin B5: 0.01mgVitamin B12: 0.01µgVitamin E: 0.2mgVitamin K: 0.5µgCalcium: 6mgIron: 0.3mg
Tried this recipe?Let us know how it was!