Speedy seed and oat crackers from Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains (page 177) by Elaine Boddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on June 15, 2023

    My new favourite crackers. I omitted the honey and used some za’atar spice along with poppy seeds and sesame. Rolled them on out with the pasta maker so very quick and just cut long haphazard shapes. Very nice and easy crackers. Second time around added pumpkin and sunflower seeds. Can also be cooked in a dry cast iron pan on stovetop.

  • Astrid5555 on February 20, 2021

    I am always on looking for ways to use my sourdough discard and the cracker recipes in this book are perfect for this occasion. Next time will not bother using my cookie cutters, just cut the dough with a knife. Must be eaten the same day otherwise they get soft.

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