Sourdough KAMUT Crackers

I got the urge to make these Sourdough KAMUT Crackers on Super Bowl Sunday. I started the dough a couple of days earlier and let it ferment in the refrigerator until I was ready to use it.

 

I’ve been baking with KAMUT flour a lot lately because I bought a bunch of it from Montana Flour & Grains.

The bag of whole wheat KAMUT is pictured in the photo below. I also got a big bag (25 pounds) of white KAMUT. I’m not sure what I was thinking, except I wanted to experiment and I got a good price buying in bulk. The only problem was finding a place to store it all. I put as much as I could in the freezer and the rest is for pure baking pleasure.

 

Now that you know how much flour I got, I have to tell you a funny story. I received the bags of KAMUT flour over the Holidays. I was so excited!  I told a friend about it and mentioned that I got a 25-pound bag of White KAMUT flour. I also told him about the delicious Cheese Biscuits I made with it. He asked me how much flour the biscuits took and I said “2 cups.”  He said “you’re going to have to make a lot of biscuits to use up all that flour!”  Lol… well yes, and crackers, breads, or whatever my little heart desires and I’ll post about too!

This is what KAMUT looks like. In the photo above, the grains are in the back, whole wheat KAMUT is on the left and white KAMUT is on the right.

 

The recipe I used for these crackers is a variation of one of my favorite cracker recipes. It’s so easy and tastes so good.

These Sourdough KAMUT Crackers are similar to the sourdough semolina crackers I made several months ago.

I rolled some of the crackers thinner than others and I do believe I like the thicker ones this time. They would make good bread sticks. I almost tried making some bread sticks with some of the dough, but the crackers were so good, I decided to stick with the crackers this time.

 

Sourdough KAMUT Crackers

Adapted from: Kitchen Stewardship’s Sourdough Thin Wheat Crackers

Ingredients:

• 1 cup discarded or fed sourdough starter * (I used my apple starter)
• 1/4 cup olive oil
• 1 cup KAMUT Khorasan Wheat Flour
• 1/2 teaspoon Sea salt
• Fennel Seeds, or sesame seeds (or both) for topping
• Kosher or Sea salt for topping

* I’ve tried this recipe using discarded sourdough and recently fed sourdough.  It works great with either one.

Directions:

1) In a medium bowl, combine the sourdough starter and olive oil.

2) Add about 1/4 cup flour and the salt and mix thoroughly. Depending on the hydration of your sourdough starter, you might use all of the flour or you might have some left over.  Just add as much as necessary to make a stiff and workable dough.

3) Cover the dough with plastic wrap or a lid to keep it from drying out and let it rest at room temperature for at least 7 hours. I let mine rest on the counter for a few hours, then I placed it in the refrigerator to develop the flavor.

4) Remove the dough from the refrigerator and let it warm up a little bit before rolling. Divide the dough into 2 or 3 pieces and place each ball on a greased piece of parchment paper. 

5) Roll the dough out thinly. Brush it with olive oil, using a pastry brush or your fingers, and sprinkle it with fennel seeds or sesame seeds. Press down lightly on the seeds to help them stay on. I also sprinkled some sea salt on top. There is only 1/2 tsp. of salt included in the dough so in my opinion, it needs a little on top as well.

6) Cut the dough into squares or diamonds using a pizza cutter.

7) Bake the crackers in a preheated 350 degrees F. oven for 10 to 15 minutes until just golden brown. Bake them in batches, rotating the baking sheets if you are baking two at a time. If you want crispy crackers, let the crackers cool down completely in the oven. If you want to do this in an electric oven, leave the door slightly open so the crackers don’t keep baking while the oven is cooling down. 

8) Transfer the crackers to a wire rack. They will shrink some in the oven and come apart on their own which makes it’s easy to separate them.

 

Happy Baking!

Cathy