Whole grain crackers with mixed seeds

These are definitely my all time favourite home made crackers.
They are so tasty, crunchy, addictively good, that I can't stop eating them. To my surprise my little boy loves them, too. He keeps asking for more.
I consider them a healthy alternative to many other snacks. Considering they are made with lots of whole grain flour, extra virgin olive oil and no rubbish you normally find in industrial ones.
I've tried making them combining different types of flour, but the combination I've written down here is my absolutely favourite one.
They really are easy to make, give them a try, I promise you won't be sorry for doing so.

Whole grain crackers with mixed seeds

* 50 g sourdough starter - discard will work just fine (or 5 g fresh yeast)
* 100 g whole grain rye flour
* 80 g whole wheat flour (or spelt flour)
* 70 g AP flour
* 125 g water
* 6 g salt 
* 1/2 teaspoon barley malt syrup (or honey)
* 40 g extra virgin olive oil
* 50 g mixed toasted seeds (sunflour, sesame, flax, etc.)

Sift all the different flours together into a mixing bowl, and add the salt and the seeds.
Cut or tear the sourdough starter into pieces and dissolve it in water (125 g) together with the barley malt syrup or honey.
Add the water with the dissolved sourdough starter and olive oil into the bowl with flour, start mixing all the ingredients (by hand or using the stand mixer) until firm and smooth dough has form.
Cover the dough and let it rest for 1 hour. The doesn't need to proof, you just want the gluten to relax so you can roll it out.
Divide the dough in three parts (it's easier to roll it out thin if working with a smaller portion of dough).
Roll each part of the dough quite thin - about 2 mm, using a rolling pin, keeping the surface and the top of the dough just slightly dusted with flour so it doesn't stick.
Using a knife or a pizza cutter, cut the rolled out dough into squares/rectangles or whatever form you like.
Place them on a baking sheet just slightly apart, they won't spread much.
Bake them in the oven preheated to 200°C until golden and crisp on both sides.
Let them cool down and store in an airtight container.
Eat them as a snack or serve them with cheese or dips.

Cracker integrali con semi misti

* 50 g di lievito madre (solido), anche non rinfrescato (o 5 g di lievito di birra fresco)
* 100 g di farina di segale integrale
* 80 g di farina di frumento (o farro) integrale 
* 70 g di farina bianca
* 125 g di acqua
* 6 g di sale
* 1/2 cucchiaino di malto d'orzo (o miele)
* 40 g di olio extra vergine d'oliva
* 50 g di semi misti tostati (girasole, sesamo, lino, zucca, ecc.)

Setacciate insieme le farine, aggiungete il sale e i semi.
Spezzettate il lievito madre e scioglietelo nel acqua insieme al malto (o miele).
Aggiungete l'acqua insieme al olio nella ciotola con le farine, mescolate e impastate fino a ottenere un impasto sodo e liscio.
Coprite l'impasto e lasciatelo lievitare 1 ora.
Dividete l'impasto in tre parti e stendete ogni pezzo molto sottile (2-3 mm) usando un mattarello.
Con uno tagliapizza o coltello tagliate la pasta stesa in quadretti, rettangoli o rombi (a piacere).
Sistemateli sulla placca da forno e cuoceteli nel forno già caldo, a 200°C finché diventino dorati. Io uso la funzione ventilato perché si seccano meglio, ma attenzione a non bruciarli.
Se il vostro forno non cuoce in maniera uniforme, sotto e sopra, girateli a metà cottura.
Una volta freddi sistemateli in un contenitore a chiusura ermetica. Se fatti seccare bene, durano tanto e restano croccanti.

Integralni krekeri sa sjemenkama

* 50 g kvasa (ili 5 g svježeg kvasca)
* 100 g integralnog raženog brašna
* 80 g integralnog pšeničnog (ili pirovog) brašna
* 70 g bijelog pšeničnog brašna
* 125 g vode
* 6 g soli
* 1/2 žličice ječmenog slada (ili meda)
* 40 g ekstradjevičanskog maslinovog ulja
* 50 g miješanih sjemenki (suncokret, lan, sezam, buča itd.)

Prosijte sve vrste brašna u zdjelu, dodajte sol i sjemenke.
U vodu dodajte na komadiće nakidan kvas (ili namrvljeni kvasac) i ječmeni slad (ili med).
Dodajte ulje i vodu s kvasom u brašno pa zamijesite čvrsto tijesto.
Ostavite ga pokriveno u zdjeli 1 sat.
Razvaljajte tijesto jako tanko - 2 mm. Ja ga podijelim na tri dijela jer je manji komad tijesta lakše razvaljati tanko.
Izrežite na kocke/pravokutnike/rombove ili kako već volite.
Složite izrezane krekere na pleh i pecite ih na 200°C dok ne porumene s obje strane (ako imate ventiliranu pećnicu savjetujem da pečete na ventilirano, jer budu prhkiji. Isto tako, ako vam pećnica ne peče ravnomjerno kao moja, na polovici pečenja preokrenite krekere).
Ostavite ih da se ohlade na rešetki a zatim ih spremite u plastičnu ili metalnu posudu s poklopcem.
Ako ste ih dobro "osušili" krekeri će ostati dugo prhki.