Sourdough Rye Crispbread Recipe

Ingredients

• 4 oz active sourdough starter (1/2 cup, 100% hydration)
• 6 oz warm water (3/4 cup)
• 1 1/2 teaspoons table salt
• 1 1/2 oz honey (2 tablespoons)
• 5 oz bread flour (1 cup, see note)
• 5 oz rye flour (1 cup)

Instructions

1. 1

   In a large mixer bowl, combine 4 oz active sourdough starter, 6 oz warm water, 1 ½ teaspoons table salt and 1 ½ oz honey. Add 5 oz bread flour and mix to form a smooth batter. If using a stand mixer, switch to the dough hook and add 5 oz rye flour all at once and mix until the dough gathers on the hook. If mixing by hand add as much of the flour as you can with a spoon or spatula, then turn out onto a floured work surface and finish adding the flour by hand.

2. 2

   Turn the dough out onto a floured surface and knead until the dough comes together. Set the dough into a lightly oiled bowl, turning once to coat the dough, cover and allow it to sit at room temperature for 3-4 hours. Every hour turn the dough out and knead 1-2x, return to the bowl and cover again. At this point you can refrigerate the dough overnight and finish the next day

3. 3

   Preheat the oven to 400 °F. (If you have a baking stone preheat it to 450 °F for at least an hour). Line up to 4 half sheet pans with parchment paper (see note 2).

4. 4

   Divide the dough into 16 pieces. Shape each piece into a ball and let rest 4 to 5 minutes on a floured surface. Flatten each ball into a disc. If you have a pasta roller use that to roll the dough (I rolled to #5 thickness).

5. 5

   If rolling by hand roll each dough portion to 1/16" thick, the thinner the dough the crisper the bread. Sprinkle the crackers with caraway seeds and pat them into the surface.

6. 6

   Place the dough rounds onto the parchment lined baking sheets or is you're using a baking stone you can bake the breads in batches, as many as can fit on the stone at a time.

7. 7

   Bake about 5 10 minutes until golden brown and crisp. They'll bake faster on the baking stone than on a sheet pan.