Panda's Inventory

Sourdough Discard Knäckebrot

Prep Time: 5 minutes
Cooking Time: 30 minutes
Passive Time: 2-12 hours
Calories per serving:
 
tray
  • 150 g sourdough discard
  • 50 g rye flour
  • 50 g oats
  • 50 g flax seeds
  • 150 g seeds e.g. sunflower, pumpkin…
  • 7 g salt
  • 50-100 g water
  1. Thoroughly mix the starter, flour and salt. Mix in the oats and seeds.
  2. Add enough water to form a thick paste.
  3. Cover and let rest for 2-3 hours or refrigerate overnight.
  4. Preheat the oven to 180┬░C fan.
  5. Sandwich the dough between 2 sheets of parchment and toll out to ~2mm thickness, the dough should cover most of the parchment. Remove the top sheet and transfer to a baking tray.
  6. Bake for 10 minutes, then cut into pieces. Continue to bake for 20 minutes, or until golden brown and crisp.
  7. Separate and allow to cool on a wire rack.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Passive Time: 2-12 hours
Calories per serving:
 
tray
  • 150 g sourdough discard
  • 50 g rye flour
  • 50 g oats
  • 50 g flax seeds
  • 150 g seeds e.g. sunflower, pumpkin…
  • 7 g salt
  • 50-100 g water
  1. Thoroughly mix the starter, flour and salt. Mix in the oats and seeds.
  2. Add enough water to form a thick paste.
  3. Cover and let rest for 2-3 hours or refrigerate overnight.
  4. Preheat the oven to 180┬░C fan.
  5. Sandwich the dough between 2 sheets of parchment and toll out to ~2mm thickness, the dough should cover most of the parchment. Remove the top sheet and transfer to a baking tray.
  6. Bake for 10 minutes, then cut into pieces. Continue to bake for 20 minutes, or until golden brown and crisp.
  7. Separate and allow to cool on a wire rack.