Name: Whole Wheat Sourdough Crackers with Oregano and Black Seed
Total time: PT-489616H44M54S
Ingredients: 200 grams whole wheat einkorn flour; 3 grams sea salt; 20 grams sourdough starter (refreshed within 24 hours); 160 grams filtered 90° water; 30 grams olive oil; 1 tablespoon dried oregano leaves; 2 teaspoons black seeds (nigella sativa); Sea salt, to taste (sprinkled on top)

Description

Craving something crunchy? But, don’t want to give in to seed oil coated chips? Same here. I got you. Make crunchy, whole wheat, sourdough, einkorn crackers flavored with crushed oregano and black seeds (nigella sativa) for an extra healthy boost.

Ingredients

Units Scale

200 grams whole wheat einkorn flour
3 grams sea salt

20 grams sourdough starter (refreshed within 24 hours)
160 grams filtered 90° water
30 grams olive oil
1 tablespoon dried oregano leaves
2 teaspoons black seeds (nigella sativa)

Sea salt, to taste (sprinkled on top)

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Instructions

Mix 200 grams whole wheat einkorn flour and 3 grams sea salt in a small bowl.
In a separate bowl, mix 20 grams sourdough starter (refreshed within 24 hours) with 160 grams filtered 90° water.
Add 30 grams olive oil, 1 tablespoon dried oregano leaves, and 2 teaspoons black seeds. Stir to mix.
Pour the liquid ingredients into the flour and mix until all the flour is incorporated in the dough.
Let the dough sit at room temperature covered with plastic wrap and a dark towel for 4-8 hours. (closer to 4 hours if it’s hot, closer to 8 hours if it’s cold)
After the dough rests, pre-heat the oven to 325°.
Divide the dough in half. Put olive oil on your hands and spread each half onto a large sheet of parchment paper that fits a half-sheet (18×13).
Spread the dough as thin as you can (use oiled hands and then an oiled rolling pin) and then slide the rolled-out dough and parchment onto a half sheet (18”x13”). Do this for each dough half.
Sprinkle sea salt evenly (and generously) over the dough.
Use a pizza or pasta wheel and cut dough into one-inch squares.
Let the dough rest for 15 minutes (30 if it’s cold inside).
Bake at 325° for 30-35 minutes. Rotate once half-way through cooking.
Remove browned crackers. Place any undercooked crackers back in the oven and bake until they become crispy.

Notes

Roll out the crackers on large enough sheets of parchment paper to fit two half-sheet (18”x13”) baking pans.
Roll them thin for the best taste.
They also taste best if we salt the tops generously.