Quinoa Crackers

For the quinoa crackers, dissolve yeast with salt in the water and mix with the remaining ingredients to form a slightly softer dough. Let rest for 15 – 20 minutes. Weigh out dough pieces with 30 g and work them round.

Let rest briefly, shape into rolls, brush with water and sprinkle with sunflower seeds. Place on a baking tray lined with baking paper and let rise for about 30 minutes.

Place a container with water in the oven. Bake the Weckerln in the preheated oven at 210 °C for 3 minutes, turn down to 180 °C and bake for 20 minutes.

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