ATK Sourdough Discard Seeded Crackers

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Mix whole wheat flour, seeds, spices, and table salt in medium bowl and whisk to combine. Add sourdough discard, water, and oil, and stir with wooden spoon until uniform. Knead dough on lightly floured counter until smooth. Divide into three equal portions (about 210 grams each) and form each into smooth balls. Cover loosely with plastic wrap.

2. Working with one dough ball at a time, using rolling pin on well-floured counter, roll into rough 10- by 8-inch rectangle, adding flour as necessary to prevent sticking. Transfer to parchment paper and continue to roll into rough 14- by 12-inch rectangle. Using fork, prick dough with fork 20 to 30 times evenly across surface of dough. Brush evenly with egg white and sprinkle with flake salt.

3. Transfer parchment to baking sheet and place on lower rack of oven. Bake for 12 minutes. While first sheet bakes, repeat rolling and topping with second ball of dough.

4. Move first sheet to upper rack, place second sheet on bottom rack, and continue to bake until first sheet is evenly golden brown, 12 to 15 minutes. Transfer fully baked sheet of crackers on parchment to rack and allow to cool completely.

5. Repeat steps 2 to 4 with remaining ball of dough. Allow sheets to cool completely before breaking into large pieces. Crackers can be stored at room temperature for up to 2 weeks in airtight container.