1 cup whole wheat flour
1/4 cup butter, softened
1 cup sourdough starter
1/4 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon dried rosemary
1 tablespoon olive oil
coarse salt for sprinkling
Combine flour, softened butter, sourdough starter and 1/4 teaspoon salt to form a smooth dough.
Add poppy seeds and dried rosemary, and combine all evenly.
Divide dough into three balls, wrap in plastic, and refrigerate several hours to allow dough to firm up.
Preheat oven to 350*.
Working with one piece of dough at a time, roll out to a 1/16" thick oval on parchment paper.
Gently spread 1 teaspoon olive oil over dough surface.
Sprinkle lightly with coarse salt if desired.
Cut into small squares using a sharp knife or pizza cutter.
Transfer parchment paper with crackers to baking sheet.
Bake at 350* about 23 - 25 minutes until golden brown.
Repeat with remaining dough pieces.
When crackers are thoroughly cooled, store in airtight container.
About 100 crackers.
Other dried herbs may be substituted to taste, such as dill, oregano, sesame seeds, etc.
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