Product used in this recipe: Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Chickpea Miso & Sesame, Rainbow Seaweed Salt
Serves 4
Ingredients
200g sourdough discard*
60g all-purpose flour
60g wholemeal flour
12g rye flour
45ml extra virgin olive oil
2 tb Rainbow Seaweed Flakes
Alg Rainbow Seaweed Salt
Alg Rainbow Seaweed Chickpea Miso & Sesame Seasoning
Steps
- Mix all flour, sourdough discard, olive oil and Rainbow Seaweed Flakes in a bow.
- Use a spatula to combine all ingredients and gently knead it into a dough.
- Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to a couple of hours.
- Preheat oven to 190 Celcius (fan-forced).
- Line baking trays with baking paper or silicone baking mats.
- Cut the dough into 8 parts.
- Shape each portion into a ball then roll it out into a rectangle. Alternatively, use a rolling pin to roll out the dough as thin as you can.
- Adjust the pasta maker to setting #6 and roll out each rectangle into a long thin sheet.
- Sprinkle Rainbow Seaweed Seasoning and Salt on the cracker sheets before baking.
- Layout the cracker sheets on the baking tray and bake for 12-15 minutes.
- Transfer the cracker to a cooling rack from the baking tray.
- Break it up into bite-size crackers, snack on its own or eat it with your favourite dip!
Notes
*Sourdough discard is the portion of starter that gets removed as part of its routine maintenance