Bread Crisps
3040kcal
Ingredients
The Whole Grain Dry Mix
- 100 g Whole grain spelt flour (33%)
- 100 g Emmer flour (33%)
- 100 g Red fife wheat flour (33%)
- 30 g Rye malt (10%)
- Baking soda 1/4 tsp
- Baking powder 1 tsp
- Salt 1/2 tsp
The Inclusions & Liquid Emulsion
- 300 g Buttermilk (100%)
- 60 g Sourdough discard (20%)
- 60 g Dark honey (20%)
- 15 g Olive oil (5%)
- 90 g Mixed seeds (Flaxseed, chia seed, pumpkin seeds, sunflower seeds)
- 140 g Mixed nuts (Hazelnuts, walnuts, almonds)
- 140 g Mixed dried fruits (Cranberries, dates, figs, prunes, finely chopped)
Equipment
- Standard Loaf Pan (9x4 inch size)
- Baking Trays
- Very Sharp Chef's Knife or bread slicer
Method
Wet and Dry Blending
- Prepare the Oven: Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the 100g of whole grain spelt flour, 100g of emmer flour, 100g of red fife wheat flour, 30g of rye malt, 1/4 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, stir together all the liquid ingredients alongside the inclusions: the 300g of buttermilk, 60g of sourdough discard, 60g of dark honey, 15g of olive oil, 90g of mixed seeds, 140g of mixed nuts, and 140g of chopped dried fruits.
- Pour the wet inclusion mixture directly into the dry flour bowl. Stir the components together thoroughly until fully combined into a thick, uniform, and heavy batter.
The Initial Loaf Bake & Overnight Rest
- Grease a standard 9x4 inch loaf pan generously with olive oil or butter, then scrape the heavy batter into it, smoothing out the top surface.
- Slide the pan into the oven and bake at 375°F (190°C) for exactly 15 minutes.
- Lower the oven temperature down to 350°F (175°C) and continue baking for 20 more minutes until the loaf structure sets completely.
- Remove from the oven and let it cool down entirely. Once cold, wrap the loaf tightly in plastic wrap and let it rest undisturbed on your counter until the next day. Note: Do not skip this overnight rest, or the bread will crumble to pieces when you try to slice it.
Micro-Slicing & Low-Heat Crisping
- Next Day: Preheat your oven to 300°F (150°C).
- Unwrap the rested loaf. Using a very sharp chef's knife or an electric bread slicer, slice the loaf into uniform, paper-thin slices measuring roughly 2 mm thick.
- Arrange the thin bread slices in a single layer across your baking trays.
- Bake at 300°F (150°C) for 15 minutes, carefully flip each crisp over to the opposite side, and continue baking for an additional 15 minutes.
- Remove from the oven and let them cool down completely on a wire rack—they will become perfectly rigid, snappy, and crisp as they reach room temperature. Store in an airtight container.
Nutrition
Calories3040kcalCarbohydrates358gProtein85gFat147gSaturated Fat24gPolyunsaturated Fat18gMonounsaturated Fat58gCholesterol33mgSodium355mgPotassium2331mgFiber52gSugar133gVitamin A530IUVitamin C3mgCalcium689mgIron18mg
Notes
- The Mandatory Slicing Intermission: Attempting to slice this loaf into paper-thin 2mm wafers straight out of the oven will result in an absolute mess of warm crumbs. The overnight rest under plastic wrap allows the starches to undergo retrogradation and locks the dense network of nuts and sticky dried fruit firmly in place, giving you clean, unmarred slices the next morning.
- Flour Customization and Swaps: If heirloom grains like emmer, spelt, or red fife are difficult to track down in your local area, do not worry. You can successfully substitute them by using equal amounts of any standard whole grain whole wheat flour or whole wheat pastry flour without disrupting the underlying liquid-to-dry ratios.
- The Role of the Sourdough Discard: The 60g of sourdough discard is included in this formula strictly as an acid and flavor component rather than a leavening device. The natural acids present in the discard react alongside the buttermilk to activate the baking soda instantly, ensuring the heavy, nut-loaded batter expands just enough to avoid a rock-hard core.
- Adjusting Honey and Malt Inclusions: If you prefer a less sweet snack cracker, you can safely scale down the honey ratio without needing to alter any other liquids in the recipe. Additionally, if rye malt is unavailable, it can be replaced dynamic-for-dynamic with an equal weight of your preferred whole grain flour.