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Gourmet Sourdough Crackers with Raisins and Linseed

Gourmet sourdough crackers made with discard starter, raisins, whole grains, and seeds.

These gourmet sourdough crackers are great served with a generous wedge of cheese. They’re lightly sweetened and flavourful, with herbs and spices. Raisins, sunflower seeds, and linseeds bring flavour and texture.

These crackers are based on the delicious but pricey gourmet crackers found in the supermarkets these days. The perfect accompaniment to a cheeseboard.

gourmet crackers on a tray

Gourmet sourdough discard crackers

These crackers are crispbread that uses a sourdough discard starter.

Bake the cracker dough straight away or refrigerate it for 4-6 hours first which will allow the bacteria in the starter to ferment the flour in the batter. 6 hours of fermenting time are the longest time I have tested and this still gives a good rise from the baking soda. Any longer may affect the rise.

The discard starter is one that hasn’t recently been fed and is therefore quite acidic. Unlike when baking sourdough bread, it’s not the yeast in the starter that we need, it’s the acid. The acid in the starter is what will react with the baking soda in the batter and give rise to the crackers.

The cracker dough is twice-baked – first as a loaf, then for a second time as individually sliced crackers.

bird's eye view of cheese and cracker platter

The ingredients

The crackers include a variety of ingredients to bring different flavours and textures.

  • Flour- A mixture of all-purpose flour and whole wheat flour. You can use just all-purpose too, but the wholewheat adds extra fibre.
  • Linseeds – Ground linseeds, not whole. I love the texture these bring to the crackers.
  • Sourdough discard starter.
  • Milk – The liquid to bind the dough.
  • Raisins – Chewy and sweet, these bring a great contrast in texture. Substitute with cranberries, sultanas, prunes, dried apricots, dried figs or other chewy dried fruits.
  • Sunflower seeds – For texture and nutrients. They can be substituted with your favourite nuts or other seeds.
  • Sugar – soft brown sugar brings sweetness (which complements the salty cheese the crackers go so well with!)
  • Salt, cinnamon, dried mixed herbs – Sweet and savoury notes.
  • Ground turmeric – Colour and vitamins.
  • Baking soda – the leavener in the dough.
sourdough cracker with cheese

The method

In a bowl, combine the flour, seeds, herbs, spices, sugar, and salt and toss them all together to combine.

In a separate bowl mix together the milk and sourdough starter and whisk it with a fork to combine it. Stir in the baking soda to dissolve it.

Tip the wet mixture into the dry mixture and fold it together to combine it – Don’t over mix it.

Tip the mixture into a loaf pan and bake for approximately 30-35 minutes until baked through. Remove the loaf from the oven and let it cool down to room temperature.

Wrap the loaf in beeswax wrap or foil and freeze for 1-2 hours before thinly slicing the crackers into 2-3mm slices. The freezing makes it easier to cut the loaf into crackers without it crumbling. If freezing the loaf for longer, let it thaw for 30 minutes before slicing.

sliced crispbread

Lay the sliced crackers on baking sheets and bake them in a low oven until the moisture in the crackers has gone.

Near to the end of the baking time, flip the crackers over to ensure that the bottoms have dried too.

They will crisp up more as they cool.

crackers with raisins

Serving and Storing

The baked crackers are delicious when served with cheese. Leftover crackers can be stored in an airtight container for up to 2 weeks. If they start to soften they can be gently baked again in a low-temperature oven.

The first baked loaf can be frozen for up to 3 months. Let it thaw for 30 minutes before slicing into crackers.

gourmet cracker with cheese on it

Related recipes

Looking for more sourdough discard recipes? Try sourdough banana bread or sourdough waffles!

sourdough crackers

Gourmet Sourdough Crackers with Raisins and Linseed

Yield: 35 crackers (approx)
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 2 hours 2 seconds
Total Time: 3 hours 2 seconds

Gourmet sourdough crackers made with discard starter, raisins, whole grains and seeds.

Ingredients

  • 75g all-purpose flour
  • 75g whole-wheat flour
  • 100g raisins or other dried fruit
  • 50g sunflower seeds or pumpkin seeds
  • 40g rolled oats
  • 40g ground linseeds
  • 40g brown sugar
  • 1 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground turmeric
  • 100g sourdough discard starter
  • 250g milk
  • 1 tsp baking soda

Instructions

  1. Preheat the oven to 180°C/350°F. Line an 8x5-inch loaf pan with parchment paper.
  2. In a bowl, combine the flour, seeds, oats, raisins, herbs, spices, sugar, and salt and toss it all together to combine.
  3. Mix the milk and sourdough starter in a separate bowl and whisk it with a fork to combine it. Stir in the baking soda until dissolved.
  4. Tip the wet mixture into the dry mixture and fold it together to combine it - Don't over-mix it.
  5. Tip the mixture into a loaf pan and bake for approximately 30-35 minutes until baked through. Remove the loaf from the oven and let it cool to room temperature.
  6. Wrap up the loaf and freeze for 1-2 hours.
  7. Heat the oven to 110°C/230°F.
  8. Remove the loaf from the freezer and slice it into thin 2-3mm slices. If freezing the loaf for longer, let it thaw for 30 minutes before slicing.
  9. Lay the sliced crackers in a single layer on baking sheets and bake them for approximately 1 1/2 hours or until the moisture in the crackers has gone. It may need longer, depending on the thickness of the crackers or your oven temperature. Flip the crackers during baking to ensure the bottoms dry, too. They will crisp up more as they cool.
  10. Leftover crackers can be stored in an airtight container for up to 2 weeks. If they start to soften, they can be gently baked again in a low-temperature oven and then left to cool.

Notes

*Raisins can be substituted with cranberries, sultanas, prunes, dried apricots, dried figs or other chewy dried fruits.

The linseeds can be swapped for chia seeds, or other seeds of your choice πŸ™‚

The first baked loaf can be frozen for up to 3 months. Let it thaw for 30 minutes before slicing into crackers.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 206mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 2g

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19 Comments

    1. Fabulous recipe! I made several varieties and gave them away pre-Christmas – fig & almond, apricot & walnut and cranberry & pistachio.

  1. Hi Elise, Could you please list what is in the dried herbs? Cinnamon, turneric, ginger or any other spices? Thank you!

    1. Hey you could use a mixed Italian herbs which usually contains oregano, basil and thyme, rosemary. Or use any of those dried herbs on their own πŸ™‚

  2. These are fantastic. Crisp, flavourful, and definitely my new favourite thing for the cheese board. So easy too! I love having another use for my sourdough starter discard, thank you! (Also – these would make an amazing addition to a Christmas gift hamper – my family and friends will be eating these come Boxing Day, for sure).

  3. Thanks so much for the recipe! I don’t have any ground linseed, do you think I could use ground almond?

    1. Heya, no you don’t need yeast for these, it’s the acid from the discard starter that you need. If you want to substitute the starter you can substitute it with yogurt instead.

  4. Hello, so happy to find this recipe.
    Can salt be adjusted to taste in your recipes? Or will using more salt affect the structure?
    Blessings!

  5. I tried this amazing recipe with pepita and dried cranberry and it turned out so good. Thank you so much for sharing this.

  6. These are sooooo good. Tried with cranberry and pecans, which was great but you could almost not tell the difference, so save your pennies on the pecans.
    I didn’t have ground linseeds, not sure that I missed it.
    We tried it before the second bake, and oh my goodness so nice as a fruit loaf.
    What a great recipe.
    Thank you.

  7. I have found that the sunflower seeds look a little green after the baking, do you know why? My friends always ask if the are pepita seeds instead of sunflower seeds.

    1. Mine do that, too, sometimes more than others. It’s a reaction between the chlorogenic acid in the sunflower seeds and the baking soda. It’s totally harmless, but I agree it definitely makes the seeds look like pepitas!

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