Adapted from True North Kitchen and Alexandra’s Kitchen. Makes approx. 8 crispbreads.
Ingredients
Here’s the ratios of how much you’d need for each ingredient:
- 4 parts sourdough discard
- 1 part unsalted butter at room temperature
- 4 parts rye flour
- A pinch of sea salt
- Some flaky sea salt for sprinkling
So if I had 200 g of sourdough discard I’d like to use up, then my ingredient list looks like this:
- 200 g sourdough discard
- 50 g butter
- 200 g rye flour
You’ll also need
- A medium to large mixing bowl
- An airtight container
- A rolling pin
- Baking paper
- Baking tray
Method
- Combine sourdough discard, butter, and rye flour in your mixing bowl. Mix and knead together until a dough forms. Shape into an oval for easy rolling later; if you are using a larger amount of ingredients (e.g. 200 g sourdough discard), split the dough into a few pieces.
- Chill your dough. Place dough in your airtight container and leave in fridge overnight.
- When you’re ready to bake, preheat your oven to 175ºC fan-forced.
- Place some parchment paper on your work surface that will fit the baking tray.
- Tear off a chunk of your dough, approximately a 5 cm diameter ball, and roll this out on the parchment paper. Roll out into a circle, rectangle, or amoeba. Sprinkle with additional rye flour if needed to avoid sticking. Make sure you’re rolling it out very thin. If you’re shaping into a circle or amoeba (similar in shape to the traditional knäckerbröd, like Leksands), make a hole in the centre with a cookie cutter or cup so the crispbread can bake evenly. I like to make rectangular strips: start with a rectangle and cut them up into 3-4 cm thick lines (similar in shapes to Cruskits).
- Sprinkle with your flaky sea salt. Transfer to your baking tray and bake for 10-15 minutes until the crispbread is crisp and golden-brown. Better over-cooked than under, as a crispy crispbread is better than a soggy one.
- Repeat steps 4-6 for the remaining dough, rolling it out whilst your batch is baking in the oven.
- Once baked, transfer to a wire rack to cool.
Notes
You can store this in an airtight container for up to two weeks before the crispbread loses its crispiness.