RECIPE STORY

These fennel and olive oil sourdough crackers lock in all the goodness of Italian flavours plus fibres from whole wheat flour.

Easy to make and super crunchy, they're perfect to use up your sourdough starter discard.

Nutrients

Health Time 1h Cost 160 kcal The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Gluten 8

Ingredients List

Name: Italian Sourdough Crackers with Fennel
Total time: 60 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 120 g of Wholemeal Flour; 30 g of Fine Semolina; 0.5 tsp of Salt; 0.5 tbsp of Oregano; 1 tbsp of Fennel Seeds; 1 tsp of Cracked Black Pepper; 50 mL of Extra Virgin Olive Oil; 230 g of Sourdough Starter (Discard)

Step 1 In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 Next, add the olive oil and sourdough starter. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Knead the dough for 5 minutes until smooth and elastic. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Part 1 Now, roll out the dough between two sheets of baking paper into a rectangle. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Part 2 Make sure the dough slab is no more than 2-3 mm thick. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 6 Cut 6 cm x 6 cm (2.5 in x 2.5 in) squares, prick them with a fork, and bake them for 50 minutes at 160 °C (320 °F). Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 7 Transfer the crackers onto a rack and leave them to cool down completely and harden. Wholemeal Flour 120 g Fine Semolina 30 g Salt 0.5 tsp Oregano 0.5 tbsp Fennel Seeds 1 tbsp Cracked Black Pepper 1 tsp Extra Virgin Olive Oil 50 mL Sourdough Starter (Discard) 230 g Adjust servings and measurement unit in the full recipe page .

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RECIPE STORY

Italian Sourdough Crackers

Nutrients

Carbs 23 grams

Sugars 0 grams

Total Fats 6 grams

Saturates 1 grams

Fibers 3 grams

Proteins 5 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Wholemeal Flour	120g
Fine Semolina	30g
Salt	0.5tsp
Oregano	0.5tbsp
Fennel Seeds	1tbsp
Cracked Black Pepper	1tsp
Extra Virgin Olive Oil	50mL
Sourdough Starter (Discard)	230g