SOURDOUGH DISCARD WHOLEMEAL PARMESAN CRACKERS
Hey guys! If you’ve been following me, then you know I’ve been in love with making sourdough bread after I recently tried it out for the first time.
Sourdough discard is something people generally trash but I found an interesting way to incorporate this into something very delicious and healthy. So I had put my discard to use and created these delicious Sourdough Discard Wholemeal Parmesan Crackers! Flavoured these with robust dried thyme leaves and full of super foods like flax seeds. Parmesan cheese added an extra oomph and bran makes it more fibrous and healthy. Sprinkling it with kosher salt turns this cracker into a perfect combination to serve with your favourite cheese! I tried these with a new cheese called Charnwood smoked paprika...and I absolutely loved these, and I bet you will too!
PREP TIME: 7 minutes
BAKING TIME: 20 minutes
PASSIVE TIME: 1 hour MAKES: 40-45
185g sourdough discard
1 cup atta flour
1/4 wheat bran
25g Parmesan cheese, finely grated
80g unsalted butter, room temperature but still slightly firm
1/2 tsp kosher salt
2 tsp dried thyme
1 tbsp flax seeds
1/2 tsp kosher salt, for sprinkling
1/2 tbsp olive oil, for brushing
In a bowl, add sourdough discard, flour, wheat bran, parmesan cheese, butter, flax seeds, dried thyme and salt. Mix them all together to form a firm dough. Do not over work the dough, mix until just combined.
Divide the dough in half, shape them into two rectangles. Place one rectangle on a large parchment sheet or silicon mat and roll it to 3 mm thickness. Don't worry if your dough seems crinkly from the sides, try to make it as much smooth as possible while rolling. Repeat the same with the other piece of dough.
Stick the rolled dough sheets in the fridge for an hour.
Preheat the oven to 180°C.
With the brush, spread the olive oil on the rolled dough sheets. Sprinkle it with kosher salt. Using the pizza wheel, cut the dough into 2 inch by 2 inch squares or shape of your choice.
Lift squares with flat spoon and place them on lined cookie sheet keeping them 1 cm apart from each other. Bake it for 18-20 minutes until lightly golden on the sides. Remove and transfer on the cooling rack to cool completely. Preserve these in airtight container for up to a week.
It’s easier to make this dough with hands but you can also use a stand mixer fitted with paddle attachment to mix the dough.
I have used thyme, but oregano and rosemary goes really well too.
Its important to rest the dough in refrigerator for 30 minutes to an hour as it makes the crackers more crispy.
You can preserve these in airtight container for up to a week.