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–+ servings
Sourdough Crackers with seeds and cruit served with a cheese board.

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 10 votes
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Cooling Time: 5 hours 30 minutes
Total Time 7 hours 25 minutes
Course Pantry Ingredients, Snack
Cuisine American, British
Servings 45 crackers (approx.)
Calories 41 kcal

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

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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