Recipe by Stefano Cavada
Ingredients for 100 crackers:
- 180g Type 1 flour
- 100g emmer wheat flour
- 28g Molini Spigadoro hemp flour
- 3 spoons of extra virgin olive oil
- 2 spoons of linseeds
- 2 spoons of chia seeds
- 2 spoons of poppy seeds
- 1 ½ teaspoons dried baking yeast
- 1 ½ teaspoons salt
- 175 ml water
- extra flour for rolling out
Preparation:
Place the emmer wheat flour and type 1 flour in a bowl, add the yeast powder for savoury dishes, hemp flour and mix the ingredients with a wooden spoon. Make a small well in the centre and pour on the water, oil, linseeds, chia, poppy seeds and salt. Mix with a wooden spoon and continue kneading with your hands on a flat surface. Do not over-knead. Once the ingredients are well mixed, roll out the dough with a rolling pin. Cut the rolled-out dough with a pastry wheel into the desired shape and prick with a fork to stop it puffing up while cooking. Put the crackers on a non-stick tray or one covered with grease-proof paper. Bake in a static, preheated oven at 180°C for 15 minutes.
Link video-ricetta: https://www.youtube.com/watch?v=VvgUbPU1srI
