Sourdough Oatmeal Crispbread (Knäckebröd) is crispy, crunchy and lightly honey-sweetened. This recipes uses a whole cup of sourdough discard.
Fiber-rich with rolled oats and whole wheat flour, this could be your new favorite bread for a healthy snack or light lunch.
Obviously, the term “healthy” may mean different things to different people depending on their dietary needs and taste. To me, a healthy bread should have whole grain, be minimally sweet and low in fat.
In researching my original Oatmeal Crispbread recipe, I found MANY variations of Crispbread, or Knäckebröd, to sort through, both in my cookbooks and on-line. This recipe is a variation that uses an entire cup of sourdough discard to enhance the flavor of the bread.
Scroll through the process photos to see how to make Sourdough Oatmeal Crispbread:
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1/2 cup (2 1/2 oz, 70g) all purpose flour
- 1 cup (4 oz, 112g) rolled oats, plus 1/4 cup oats roughly chopped for topping
- 3/4 cup (3 oz, 85g) stone ground whole wheat flour
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/2 cup (4 oz, 120ml) buttermilk
- 1 cup (8 oz, 224g) sourdough discard
- 6 tablespoons (3 oz, 85g) unsalted butter-room temp
- 1 tablespoon (1/2 oz, 14g) granulated sugar
- 1 tablespoon honey
- Preheat oven to 350°F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.
- In a bowl, whisk together the all purpose flour, oats, whole wheat flour, salt and baking soda. In a large measuring cup, combine the buttermilk and sourdough discard. In the bowl of a stand mixer or a large mixing bowl, cream together the butter, sugar and honey until light and fluffy.
- Alternate adding the dry ingredients and the wet ingredients to butter. Mix just until combined. The dough will be somewhat sticky with a texture similar to biscuit dough.
- Turn the dough out onto a generously floured surface. Divide the dough into 2 equal portions. Pat each piece to a rectangle, using enough flour to keep it from sticking to the surface and your hands.
- Transfer a piece of the dough to a 1/2 sheet parchment paper and use a rolling pin to roll the dough to 1/8" thick and the size of the paper (see note). Trim the edges to make a neat rectangle.
- Sprinkle the chopped oats over the surface and press them into the dough. Prick the dough all over with a fork. Score dough into 16 rectangles, or to your desired cracker size. Repeat with the other portion of dough.
- Bake about 15-20 minutes until golden brown and crisp. Cool on a rack for 5 minutes before breaking along scores. It's easier to break the crackers when they're still slightly warm.
- Store in a sealed container.
If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to an 1/8" thick.
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