Paper thin, crackly, crunchy Sourdough Rye Crispbread is a healthy and savory snack – and the perfect accompaniment to soup or stew.
So, I’ve been on a bit of a “crispbread” kick for the past couple of weeks. While researching recipes for my recent Oatmeal Crispbread post I ran across so many intriguing recipes that I couldn’t limit myself to just one post.
After some experimentation I had two working recipes for crispbread. One version had buttermilk and a little butter in the dough and was more cracker-like in texture. That recipe ended up as the Oatmeal Crispbread.
The other recipe was based on a lean bread dough recipe, which I adapted with my sourdough starter and rye flour to create Sourdough Rye Crispbread.
Scroll through the step-by-step photos for making Sourdough Rye Crispbread:
A few quick tips for making Sourdough Rye Crispbreads:
- The day before mixing I fed my starter with rye flour. I feed my starter with equal weights of flour and water.
- It takes about 4 half sheet pans to hold all the crispbreads. If you don’t have 4 pans you can work in batches. Roll all the crispbread and layer them between sheets of parchment to keep them from drying out.
- As each batch is baked remove the baked crackers to a cooling rack then slide another parchment with dough rounds onto the pan to bake.
Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. Have fun!
If you love this recipe as much as I do, I’d appreciate a 5-star review.
- 1/2 cup (4 oz, 112g) active sourdough starter
- 3/4 cup (6 oz, 180ml) water, about 100°F (slightly warmer than body temp)
- 1.5 teaspoons table salt
- 2 tablespoons honey
- 1 cup (5.5 oz, 154g) bread flour
- 1 cup (5.5 oz, 154g) stone ground rye flour
- In a large mixer bowl, combine the starter, water, salt and honey. Add the bread flour and mix to form a smooth batter. If using a stand mixer, switch to the dough hook and add the rye flour all at once and mix until the dough gathers on the hook. If mixing by hand add as much of the flour as you can with a spoon or spatula, then turn out onto a floured work surface and finish adding the flour by hand.
- Turn the dough out onto a floured surface and knead until the dough comes together. Set the dough into a lightly oiled bowl, turning once to coat the dough, cover and allow it to sit at room temperature for 3-4 hours. Every hour turn the dough out and knead 1-2x, return to the bowl and cover again. At this point you can refrigerate the dough overnight and finish the next day
- Preheat the oven to 400°F. (If you have a baking stone preheat it to 450°F for at least an hour). Line up to 4 half sheet pans with parchment paper (see note 2).
- Divide the dough into 16 pieces. Shape each piece into a ball and let rest 4 to 5 minutes on a floured surface. Flatten each ball into a disc. If you have a pasta roller use that to roll the dough (I rolled to #5 thickness).
- If rolling by hand roll each dough portion to 1/16" thick, the thinner the dough the crisper the bread. Sprinkle the crackers with caraway seeds and pat them into the surface.
- Place the dough rounds onto the parchment lined baking sheets or is you're using a baking stone you can bake the breads in batches, as many as can fit on the stone at a time.
- Bake about 5 10 minutes until golden brown and crisp. They'll bake faster on the baking stone than on a sheet pan.
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