Sourdough Brown Rice Millet Seed Crackers

These Sourdough Brown Rice and Millet Crackers are filled with lots of seeds: sesame, flax and chia seeds.  The seeds provide a crunchy and delicious flavor and the brown rice and millet flours provide a unique flavor combination as well as a healthier snack option than your typical store-bought crackers.

I’ve mentioned this before, but making crackers is my favorite way to use up discarded sourdough. Refer to my Got Sourdough … Make Crackers post for more details.

I’m always on the lookout for different combinations to keep the idea from going stale. I got the inspiration for these crackers when I tasted some brown rice crackers from the health food section a few months ago.

I decided to come up with my own version and utilize sourdough as the leavening.  I thought the millet would pair really well with the brown rice.  I was right!  It’s a winning combination. My son said they were the best crackers yet!  My other taste taster, who claims he’s not big on crackers, enjoyed them immensely.

These crackers are addictive and we ate them all so I made another batch.  If you have more than one sourdough starter, you can feed them all and make several batches of crackers.  Just saying…

 

Sourdough Brown Rice and Millet Crackers with Seeds

The sourdough ferments the dough for several hours which makes them more easily digestible than crackers made without sourdough.

Ingredients:

• 1 cup fed or unfed sourdough starter, room temperature *
• 1/4 cup coconut oil
• 3/4 cup brown rice flour **
• 1/4 cup millet flour
• 1/2 teaspoon sea salt
• 1 1/2 tablespoons sesame seeds
• 1 tablespoon chia seeds
• 3 teaspoons flax seeds

* This recipe works with discarded sourdough or recently fed sourdough. For the best results, let the starter warm up to room temperature before mixing with the oil so that the oil doesn’t harden and make the dough clumpy.

** Depending on the hydration level of your starter, you may need to add more flour or a couple of teaspoons of water.

Directions:

1) In a medium bowl, combine the sourdough starter and coconut oil. Add the brown rice and millet flours, sea salt and seeds and mix thoroughly. Add as much additional flour as needed to make a dough that is workable, but not dry.

2) Cover the dough with plastic wrap or a lid to keep it from drying out and let it rest at room temperature for at least 7 hours.

Refrigerate Overnight: Another option is to let the dough rest on the counter for a few hours, then place it in the refrigerator overnight, or until you are ready to bake. It will keep in the refrigerator for a couple of days. The dough will harden a little in the refrigerator so when you’re ready to bake the crackers, let it warm up a bit before rolling. If it’s hot in your kitchen, don’t let it warm up too much or it will be too sticky to roll out.

3) Divide the dough into 3 pieces and place each ball on a greased or floured piece of parchment paper, or a nonstick baking mat.

4) Roll the dough out very thinly on the parchment paper. Dock the dough with a dough docker or prick with a fork.

5) Cut the dough into squares or diamonds using a pizza cutter.  I used a pastry wheel to cut the jagged edges.

6) Preheat the oven to 350 degrees F. Place one baking sheet of crackers on the middle shelf of the oven and the other one on the bottom shelf. Bake the crackers for about 10 -12 minutes, then rotate the baking sheets top-to-bottom and front-to-back for even baking. Bake for an additional 10-12 minutes, or until golden brown.

Note: The crackers around the edges will bake more quickly than the ones in the middle so watch them and remove them to a wire rack or eat them and return the rest of the crackers to the oven to continue baking.

7) Transfer the crackers to a wire rack. They should shrink in the oven and break apart fairly easily.

 

 

Happy Baking!

Cathy