Kitty's Knäckerbröd

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In her book, 'Breadsong:, Kitty Tait of  The Orange Bakery makes Knäckerbröd using sourdough excess. 

Here it is: 

INGREDIENTS 

150 gms unfed excess sourdough starter

125 gms strong white bread flour

75 gms rye flour

50 gms lukewarm water

50 gms olive oil

½ teaspoon crushed sea salt

1 tablespoon of sesame seeds or  za'atar spice mix 

METHOD

Mix all the ingredients together until you have a stiff dough. 

Place in a bowl, cover and leave at room temperature for 24 hours

Next Day

Preheat the oven to 180⁰C and line a baking tray with parchment or similar. 

Roll out the dough to 2mm thickness (i.e. very thin). Flour your surface and the dough as necessary to stop things from sticking. 

Using a pizza cutter or sharp knife cut into rectangles about 5 cm wide and suitable lengths. 

Transfer to the baking tray and prick all over with a fork. 

Bake for 12 - 15 minutes until nicely tanned.

Cool on a wire rack and then store in an airtight bag or box.