Sourdough Oatmeal Crispbreads (Knäckebröd)
Sourdough Oatmeal Crispbread (Knäckebröd) is crispy, crunchy and lightly honey-sweetened. Fiber-rich with rolled oats and whole wheat flour, this could be your new favorite bread for a healthy snack or light lunch.
crackers
Ingredients
- 2 ½ oz all purpose flour (½ cup, see note)
- 4 oz rolled oats (1 cup)
- 3 oz stone ground whole wheat flour (¾ cup)
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 4 oz buttermilk (½ cup)
- 8 oz sourdough discard (1 cup)
- 3 oz unsalted butter (room temp)
- ½ oz granulated sugar (1 tablespoon)
- ¾ oz honey (1 tablespoon)
- ¼ cup rolled oats (roughly chopped for topping)
Instructions
- 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 2 ½ oz all purpose flour, 4 oz rolled oats, 3 oz stone ground whole wheat flour,1 teaspoon table saltt and ½ teaspoon baking soda. In a large measuring cup, combine4 oz buttermilk and 8 oz sourdough discard. In the bowl of a stand mixer or a large mixing bowl, cream together 3 oz unsalted butter, ½ oz granulated sugar and ¾ oz 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.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!