100% Whole Wheat Sourdough Crackers with Fermented Broccoli

Whole Wheat Sourdough Cracker

Sourdough crackers are a good snack to have at home occasionally. In this recipe, we’ll use 100% whole wheat flour (use spelt, einkorn etc. if you can). While making good whole wheat sourdough bread can be a little tricky, crackers are very simple. You don’t have to worry about a good rise. A little rise with a nice crunch is all we care for here. Be careful not to burn them! The difference between ready and burnt is small!

I added avocado into the dough when making these, however, once the crackers get darker in the oven, you don’t really taste them anymore. The creamy texture is completely ignored in a crispy bread. However, I tried them halfway through and avocado does show its flavour quite well in lighter bread, gives it a grounding and suppleness. This insight inspires further trials.

For the reasons above, I’ll just omit the avocados in this recipe. However, feel free to try it. I added about half an avocado (70g).

Whole Wheat Sourdough Cracker

100% Whole Wheat Sourdough Crackers with Fermented Broccoli

We will make some spiced 100% whole wheat sourdough crackers topped with fermented broccoli and red pointed pepper. Super simple and delicious!
Prep Time25 mins
Cook Time40 mins
Fementation time1 hr
Total Time2 hrs 5 mins
Course: Snack
Cuisine: fermented foods, Mediterranean
Keyword: fermented foods, vegan, whole food plant based
Servings: 2
Calories: 80kcal

Ingredients

Dough

  • 150 ml water
  • 1 ¼ cup or 140 g sourdough starter
  • 2 ¼ cups or 280 g whole grain flour
  • 2 tbsp olive oil
  • 1 tsp bell pepper powder or chilli flakes if you like spicy
  • 1 tsp miso or bell pepper paste
  • 6 g salt
  • 1 good pinch pepper

Topping

  • 1 red pointed peppers, finely chopped
  • ½ cup fermented broccoli, finely chopped

Instructions

Dough

  • Mix the water and starter, add the rest of the ingredients and knead. Cover and let rest for 1 hour.
  • Knead again. On a floured work surface, half the dough in two and flatten each of them thinly. Pierce holes into them with a fork.

Topping

  • Put the vegetables on the dough, gently pressing them inside.

Bake

  • Preheat the oven to 350°F / 180°C and bake for about 20 min, or until the dough has developed a light brownish colour. Turn the oven off and let them cool inside for a few hours.
  • Then take them out, let them cool to room temperature and bake again at 230°F / 110°C for another 20 min. Check that the veggies aren't burning. Turn the oven off again and let cool inside the oven. Your crackers should be awfully crunchy at this point! Enjoy : )

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