Flour options: if you don’t have any einkorn flour, you can use any flour that you have available.
- Baker: Elaine Boddy (@elaine_foodbod)
- Prep Time: 15 mins
- Bake Time: 14-19 mins
- Makes: 20 to 24 crackers
- Flours used: Einkorn Flour or Strong Wholegrain Flour
Einkorn And Hazelnut Sourdough Crackers Method
Step 1:
In a mixing bowl, mix together all the ingredients to form a stiff dough. Ensure that the ingredients are well and evenly combined.
Either use immediately, or cover the bowl with a clean shower cap and leave it on the counter to rest for an hour, or several hours, or overnight. Use the dough when you’re ready to.
Step 2:
When ready to bake, either bake from a cold start, or preheat the oven to 350°F (180°C) convection or 375°F (190°C) conventional. Line a baking sheet with parchment paper.
Dust your kitchen counter with a little flour, turn the dough out onto the counter and use a rolling pin to roll the dough out to ⅛ inch (3 mm) thick. Flour your rolling pin to prevent it from sticking and move your dough around as you roll it out, so that it does not stick to the counter. Cut out rounds with a 2½-inch (6-mm) cookie or biscuit cutter.
Alternatively, use a pizza cutter or sharp knife to cut the dough into 2½-inch (6-cm) squares. Place crackers on the prepared baking pan. They can be placed close as they do not spread sideways as they bake. Prick each cracker with a fork to prevent them from puffing up as they bake.
Step 3:
Bake from preheated for 7 minutes on one side, remove the pan from the oven, turn the crackers over with a fork and a small metal spatula, return the pan to the oven, then bake for another 7 minutes. If baking from cold, add up to 5 mins extra baking time in total.
Step 4:
Remove the crackers from the oven and transfer them to a wire rack to cool slightly. They will crisp up as they cool. Store any leftovers in an airtight container.
Serve as soon as they are cool enough to eat!
