Double-baked, crunchy, generously studded with seeds and dried fruit, these crackers are both luxurious and humble. Using leftover sourdough discard and any chewy dried fruit you have in your cupboard, you will make your very own Fruit & Seed Sourdough Crackers to serve with your cheeseboard!
And if you're looking for something quicker, try our Seeded Sourdough Crackers, which use no unfermented flour! Just like our Sourdough Discard Parmesan Crackers!
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One of my friends has given us the BEST Christmas present. 'A Gift of Cheese' - that is a 3-month subscription for the most delicious cheese selection, delivered to our door. If you're in the UK, have a look at The Fine Cheese Company. We had one box so far but wow, we're impressed!
The subscription comes with one pack of crackers, which for us lasts one sitting. And the cheese is enough for the two of us to have three cheese boards, so we were thinking about how we can make these experiences even more special. We added Seb's sister's green tomato chutney to the board, we added grapes and we needed something else. Like a very special, gourmet type of cracker... So we turned to our sourdough starter (that we had plenty of), and the new Sourdough Discard Crackers were born. With lots of seeds and dried fruit...
How to Make Sourdough Discard Crackers with Dried Fruit & Seeds?
Preheat the oven to 160°C Fan. Line a 2lbs loaf tin with baking parchment, lightly brush with oil and dust with flour.
In a large bowl, mix together both types of flour, ground almonds, bicarb of soda, mixed seeds, oats, dried fruit, mixed dried herbs, cinnamon, sugar, and salt and toss it all together to combine.
In a separate small bowl combine the milk and sourdough discard.
Pour the milk mixture into the dry ingredients and fold until combined. Then pour it into the prepared loaf tin and bake for 45-50 minutes.
Remove from the oven, and let it cool down in the tin for 10 minutes. Then remove the loaf from the tin, unpeel the baking parchment and leave the loaf on a cooling rack to come to room temperature.
You may now choose to leave it for 48+ hours to firm up (even become a little stale), or wrap the loaf in foil and pop it in the freezer for 40-60 minutes. This will make it easier to cut into thin slices.
Preheat the oven to 100°C Fan.
Take the loaf out of the freezer and slice it into 2-3mm slices. I got about 45 slices.
Arrange the slices on a large baking sheet (or two) in a single layer and bake for 60-75 minutes until the crackers are dry and crispy. They will crisp up even more as they cool down.
Store in an airtight container for up to 2 weeks.
For other Sourdough Discard Recipes, have a look at our recipes below:
- Sourdough Biscotti with Hazelnuts & Cocoa (or Sourdough Almond Biscotti)
- Sourdough Lime Drizzle Cake
- Lemon & Blueberry Sourdough Scones
- 'Perfect-For-Snacking' Herby Sourdough Crackers
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Fruit & Seed Sourdough Crackers | Perfect for Cheese Board
Equipment
Ingredients
- 75 g plain flour
- 75 g wholemeal flour
- 40 g ground almonds
- 1 teaspoon bicarbonate of soda
- 75 g raisins sultanas, dried cranberries or chopped dates
- 60 g mixed seeds like sunflower, linseed, pumpkin seeds
- 40 g porridge oats
- 40 g dark brown sugar
- 1 teaspoon dried mixed herbs
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 100 g sourdough discard 100% hydration
- 250 ml milk
Instructions
- Preheat the oven to 160°C Fan. Line a 2lbs loaf tin with baking parchment, lightly brush with oil and dust with flour.
- In a large bowl, mix together both types of flour, ground almonds, bicarb of soda, mixed seeds, oats, dried fruit, mixed dried herbs, cinnamon, sugar, and salt and toss it all together to combine.
- In a separate small bowl combine the milk and sourdough discard.
- Pour the milk mixture into the dry ingredients and fold until combined. Then pour it into the prepared loaf tin and bake for 45-50 minutes.
- Remove from the oven, and let it cool down in the tin for 10 minutes. Then remove the loaf from the tin, unpeel the baking parchment and leave the loaf on a cooling rack to come to room temperature.
- You may now choose to leave it for 48+ hours to firm up (even become a little stale), or wrap the loaf in foil and pop it in the freezer for 40-60 minutes. This will make it easier to cut it into thin slices.
- Preheat the oven to 100°C Fan.
- Take the loaf out of the freezer and slice it into 2-3mm slices. I got about 45 slices.
- Arrange the slices on a large baking sheet (or two) in a single layer and bake for 60-75 minutes until the crackers are dry and crispy. They will crisp up even more as they cool down.
- Store in an airtight container for up to 2 weeks.
Nutrition
Emily Flint says
I'm always looking for new recipes for my discard and I'm so glad I found this one. These crackers were amazing!!
Ieva says
Thanks, Emily! This one definitely one of my favourite ways to use discard!:)
Kim says
Yum these were so good! Loved all of the texture and flavor add ins. Served them with a charcuterie board and they were a huge hit!
Ieva says
Lovely! So glad you liked them! 🙂
Carrie Robinson says
Oh yum! This look fantastic. And definitely the perfect addition to a charcuterie board. 🙂
Ieva says
Thanks, Carrie! These are great with both charcuterie and cheese! 🙂
Mahy says
This is such a great starter! I always start my home parties with crackers like these!
Ieva says
That's great! They are so much better than shop-bought ones! Nobody believes they are homemade!
Jon Graham says
This has become my go-to discard recipe. Other combos to try: apricot and pecan with nutmeg; dates and mixed seeds with green caradom (5 pods per loaf - ground after opening pods); and figs and mixed seeds with saffrom (5-10 strands steeped in warmed milk, cool before mixing). Never managed 45 slices! Generall 30 - 35.
Ieva says
Your flavour combinations sound absolutely amazing, Jon! Thanks for these great suggestions - cannot wait to try them! 🙂
Debra says
Can this recipe use active starter and long fermentation to make it easier to digest?
Ieva Greber says
Hi, Debra. I can't say that I ever tried, but theoretically, it should work. Your crackers will likely have a bit more sourdough tang and may have a more open structure. Let me know if you try this, I'd love to know how they turned out. Will try long fermenting them myself in a couple of weeks time too!
Debra says
Yes, I did long ferment overnight just the starter, milk and flour. See my additional info in the comments. Worked fine!
Debra says
I needed to ferment the dough for easier digestion, so I mixed the flours, starter and milk and fermented overnight. Next day I added the rest of the ingredients and followed the instructions for baking. It worked fine. It was a bit difficult to cut as thin as 2mm, but next time I will freeze slightly before cutting. They taste excellent!!