Knækbrød – Sourdough Version
- 25 g yeast
- 75 g water
- 300 g sourdough
- 100 g rye or graham flour
- 50 g oatmeal
- 50 g sesame
- 50 g flax seeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 1 tsp. baking powder
- 1 tsp. salt
- 50 g oil
Method
Dissolve the yeast in water. Mix in the sourdough and the flour. Add the rest of the dry ingredients. finishing with oil and mix together. Let rise for 30 minutes.
Split into three equal parts. Roll out each of the two or three portions between two wax paper sheets. Remove the top sheet, and sprinkle with additional sesame, pumpkin or other seeds. A bit of sal and rosemary is also a good option.
Make sure they are about the same thickness, about 2-3 mm. Cut them into squares with a pizza cutter before moving them to a baking tray.
Let them rest for 30 minutes.
Bake at 180º for 15-20 minutes, till they are golden and crispy.
Cool off the knækbrød on a rack. Store in an airtight container for 2-3 weeks.
Note: Add 50 g shredded carrot, red beet or pumpkin to add color and texture. The seeds can be changed out in the same amounts with other seeds, nuts or spelt.