Spelt crackers

Arrange the whole wheat spelt flour with the crushed flakes, yeast and salt in a medium bowl. Add a good dash of freshly ground black pepper and, if desired, some other spices. Stir in the olive oil and warm water.

Mix until all the ingredients are integrated and adjust the amount of water or flour if necessary. The dough should be slightly moist but not sticky. Knead lightly until elastic, divide into two halves, form discs and wrap each one in plastic film.

Let stand in the less cold part of the refrigerator for a minimum of two hours. It can be prepared in advance the day before.

When baking, preheat the oven to 200ºC and prepare two trays with greaseproof paper.

Take out a portion of dough and roll it out with a rolling pin, giving it an approximate rectangle shape. Cover the surface by spreading pumpkin, sunflower and flax seeds or seeds, in quantities to taste. Pass the rolling pin again to flatten the dough more and stick the seeds, gently. It should be less than half a centimeter thick, although we can make the dough thinner or thicker depending on whether we want the crackers extra crispy or slightly tender inside.

Cut out the crackers as you prefer, by cutting out rectangles with a sharp knife or using a cookie cutter. Distribute on the baking trays and bake one at a time for about 10-15 minutes. Better if we turn the trays halfway through the baking time, so that they all brown evenly. Check that they are lightly toasted, without letting them burn.

Let cool carefully on a wire rack completely before serving. Store in an airtight container in a cool, dark place, without mixing with other crackers or similar crunchy peaks, in case it affects their texture.