Fruit & Seed Sourdough Crackers | Perfect for Cheese Board

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!

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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
• Sourdough Lime Drizzle Cake
• Lemon & Blueberry Sourdough Scones
• ‘Perfect-For-Snacking’ Herby Sourdough Crackers

Fruit & Seed Sourdough Crackers | Perfect for Cheese Board

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!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr 45 mins

Cooling Time: 5 hrs 30 mins

Total Time 7 hrs 25 mins

Course Pantry Ingredients, Snack

Cuisine American, British

Servings 45 crackers (approx.)

Calories 41 kcal

Equipment

• 2 lbs loaf tin

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Calories: 41kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 54mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Double Baked Sourdough Crackers, Fruit & Seed Cheese Crackers, Fruit & Seed Crackers, Sourdough crackers, Sourdough Crackers for Cheese, Sourdough Discard Crackers

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