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When winter starts to become a memory as spring flowers begin blooming here and there, the hope of renewal refreshes us from our weary state.
And aren’t we weary?
One year since we locked ourselves in. One year since the world seemed to crack under the pressure of confinement and fear.
In our household we also begin to anticipate preparation for celebrating Jesus’ death and resurrection. We remember the curse of the winter of death—so dark and hopeless—that was broken forever when the one who called himself, the Resurrection and the Life, claimed triumph and authority 3 days later.
Before this took place, Jesus was praying and asked the Father to glorify His name. Father God responded, “I have glorified it, and I will glorify it again.”( John 12:28)
He will do it again…
What an incredible promise, especially in this time that we look at a year since the world shut down. We can’t deny the darkness and the pain, but that’s not the end of our story.
We need renewal, life, resurrection… we need God to do it again. To bring that reality of Jesus’ resurrection that might seem so distant, maybe we even doubt its relevance, to bring that reality into our everyday life to change the way we think, see, and act.
From death to life, from fear to courage, from depression to joy, from lack to abundance.
And as I think about this season, I hear that prayer in my heart for God to do it again…
In that spirit, I hope you will enjoy this recipe this spring (or anytime really!). A soft, flavorful bread that is sliced thin and then baked again to become a delicious cracker.
If you love making a charcuterie board or those high end gourmet crackers at the grocery store, then this sourdough version of my Twice-Baked Seeded Raisin Breads from Celebrate with Bread Baking should be next on your baking schedule! This version is made with sourdough discard and is such a delicious version that rivals the non-sourdough one.
Twice-baked Seeded Raisin Bread Crackers with Sourdough Discard
- Food Scale
- 2 large mixing bowls
- Parchment Paper
- loaf pan
- serrated bread knife
- 2 Baking Sheets
- Cooling Rack
- 200 grams all-purpose flour 1 1/3 cup
- 40 grams whole wheat flour 1/3 cup
- 3 grams salt ½ teaspoon
- 4 grams baking soda 1 teaspoon
- 180 grams sourdough discard about 1 ¾ cup
- 150 grams whole milk about 2/3 cup
- 50 grams water about 3 ½ T.
- 30 grams brown sugar 2 tablespoons
- 30 grams maple syrup 2 tablespoons
- 115 grams raisins 1 cup
- 20 grams flaxseeds 1 ½ tablespoon
- 70 grams pumpkin seeds 2/3 cup
- 20 grams pecans, roughly chopped ¼ cup
- 2 grams fresh rosemary, minced about 1 teaspoon
- Combine dry ingredients: In a mixing bowl, stir together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.
- Combine wet ingredients: Add sourdough discard, milk and water into a separate mixing bowl and stir together. Stir in brown sugar and maple syrup.
- Mix: Add the dry mixture into the wet mixture. Stir together. Add the raisins, seeds, nuts, and rosemary. Stir batter until all the ingredients are well combined.
- Prepare loaf pan: Cut a square piece of parchment, at least 12-by-12-inch. Turn a loaf pan over, center the parchment over the bottom of the loaf pan. Use scissors to make four cuts from the edge of the paper to each corner. Turn loaf pan over. Use cut slits to fold edges in to fit parchment snugly into loaf pan.
- Fill loaf pan: Use a spatula or spoon to add the batter to the loaf pan.
- Ferment: Cover filled loaf pan with plastic wrap and leave at room temperature overnight or 6 to 10 hours to ferment and rise.
- Preheat: After the fermentation time, preheat oven to 400º F.
- Bake: Place pan into oven and bake 40 to 42 minutes, until a toothpick or knife inserted into the center comes out clean.
- Cool: Allow the loaf to cool completely for 3 to 5 hours. Do not rush this step. It is ideal if bread is completely cooled and set, once cooled place in the fridge to make the loaf firmer for slicing.
- Second preheat: Preheat oven to 325º F.
- Prepare baking sheets: Get out two baking sheets. Cut two large pieces of parchment. Place each piece on a baking sheet.
- Slice: Use a sharp serrated bread knife to cut 1/8 to ¼ inch thick slices of bread. For a tip—use heavy weights like a bag of flour or pots as a makeshift vice to hold the loaf firmly in place when you are slicing. Lay slices onto the parchment lined baking sheets.
- Second bake: Toast slices 15 minutes, then flip and toast 10 to 18 more minutes until they are golden brown.
- Cool: Remove baking sheets from oven and allow the slices to cool on the baking sheet.
- Serve: Serve the Twice-Baked Seeded Raisin Breads with cheese or package to gift to a friend.
- To get the slices especially thin. Chilling the loaf in the fridge is helpful. Even partially freezing the loaf for 30 to 60 minutes can help make it easier to thinly slice.
- Rather than lining the loaf pan with parchment, you can generously grease the loaf pan with oil or butter instead--this may affect cooking time so monitor as you bake.
- If not enjoyed right away, store in a glass or metal container then refresh in an oven at 325º F for 5 to 8 minutes to bring back their crispness.
- Place a set of the crisp bread slices into a plastic favor bag or a paper bag with a display window and fasten with a string or ribbon with a note for a special gift. Gift these with your favorite cheese and wine for a housewarming, anniversary, or engagement celebration.