In addition to cutout crackers mentioned in the previous recipe, another fun method is to make crackers you can break apart with your hands for a more rustic-style look. This particular dough is exceptionally easy to roll, thanks to the olive oil, and nutty spelt flour and sesame make a wonderful flavor combination. Serve plain as a snack or with your favorite dip. Creamy hummus would be my choice.
Ingredients
- 1¼ cups (125 g) whole spelt flour
- 2 tbsp (20 g) sesame seeds
- ½ tsp fine sea salt
- 2 tbsp (40 g) honey
- ¼ cup (60 g) leftover starter
- ¼ cup (60 ml) olive oil
How to Make It
- Add all of the ingredients to a small bowl. Mix with a fork, scraping down the sides of the bowl until the dough comes together. It should feel very soft but not sticky; add more flour as needed. Once combined, wrap and chill the dough overnight, or proceed to the next step.
- Preheat your oven to 325°F (165°C).
- Divide the dough into 4 equal portions. Cut a large sheet of parchment paper and place onto your work surface. Arrange two pieces of dough on either end of the paper. Working with one piece of dough at a time, roll into a thin rectangle shape, about 1/16 inch (1.6 mm) thick. It doesn’t have to look perfect. Roll out the second piece of dough. Use the parchment to transfer the dough to a rimmed sheet pan. Optional Step: Using a large knife, gently score the dough into wide strips, to break apart after baking. This is what I’ve done in the photo. Or simply break into large rustic crackers. Cut a second sheet of parchment and roll out the remaining portions of dough when the first batch goes into the oven.
- Bake the crackers for about 15 minutes, depending on thickness. They will darken around the edges and turn light golden brown in the center when ready. They will also feel slightly soft at this point but will crisp as they cool. Once completely cool, break into large pieces.
- These crackers keep will keep fresh stored in an air-tight container up to 1 week or more. To freeze, store in between layers of parchment paper for up to 1 month or longer.