I was looking for something crunchy yet healthy to go with a dip and came across this recipe. The recipe ask for sourdough discard but I did not have enough so I just used fed sourdough.
The flour mix I used were wholemeal flour (100g) and rye flour (23g). I also added some black sesame seeds, pumpkin seeds and sunflower seeds for the topping and used 2 tbs of EVOO instead of 3 tbs.
The coarse salt topping made the crackers quite salty but Piglet liked it.
Used 1 tbs of dried rosemary for the herb since it is one of my favs and kneaded it for a few minutes. It was stored overnight in the fridge.
I divided it into 2 for 2 rounds of baking. The dough was layered with some bread flour and I rolled it through the pasta machine (thicker setting) and then reducing it slowly. It was quite sticky so I layered it with bread flour occasionally. I used no 2 (2nd thinnest) gauge.
I also added some seeds: sunflower seeds, pumpkin seeds and sesame seeds.
It took about 10 minutes 160C (fan setting) oven thermometer shows 180C.
I am definitely going to make it again. It taste better than my fav high fiber low sodium Jacobs crackers. Maybe if I omit the rosemary and replace EVOO with a neutral tasting oil and roll it thicker it might taste pretty similar.