Lemon and Black Pepper Crackers

Here's how:

• 1

  Day 1

  Dissolve the yeast in the water.

• 2

  Mix all the ingredients for 3 minutes on low speed, then 2 minutes on high speed. If you mix by hand, it will take twice as long.

• 3

  Place the dough in a covered bowl and let it rest overnight.

  Tip! If you don't want to bake all the dough at once, it will keep well in the fridge for 3–4 days. Just wrap it in plastic wrap and take it out when you have the time and feel like it.

• 4

  Day 2

  Take the dough out of the refrigerator, roll it out to 2–3 mm, and prick it with a fork.

• 5

  Cut or cut out the desired pieces and place them on a baking sheet lined with parchment paper.

• 6

  Let it sit at room temperature for 60 minutes.

• 7

  Bake at 220 °C for about 10–15 minutes or until the crispbreads are hard.