"Knekkebrød" made with sourdough

High in protein, healthy fats and fiber, easier to digest and good tasting. Glutenfree crisp bread made with sourdough. 

Ingredients

2 tbsp sourdough starter
6 dl water
5 dl gluten-free flour like buckwheat/oatflour/jyttemel (I use a combination of these) 
2 tbsp chia seeds
1 dl (organic) flaxseeds
1 dl (organic) sesame seeds
1 dl (organic) sunflower seeds
1 dl (organic) pumpkin seeds
2 tsp Pink Himalayan salt
1 tsp baking soda

Instructions

1. Stir the sourdough starter together with water in a big glass bowl. Add the rest of the ingredients except baking soda. Mix with a wooden spoon until combined. Cover with a clean towel and let it ferment for 10-12 hours.

2. Add baking soda and stir thoroughly.

3. Prepare two baking trays by covering each with parchment paper. Split the mixture in half, placing each half on one of the prepared baking trays, spread evenly and thinly, to the very edges.

4. Bake for 10 minutes at 160C before using a knife to cut it into pieces. Bake for another 15 minutes. 

5. Check the crisp breads towards the end and look for them being dry and crispy with a light brown color on the edges. If you want them to be even more crisp, separate them, put them on a wire rack, turn the oven down to 80C and let them bake further until crispy enough. 

Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to bake with. The characteristic sourness in a sourdough comes from the bacteria present that grow alongside the yeast in the starter.