Round Christmas crispbread with seeds

Here's how:

• 1

  Take out a mixing bowl and crumble the yeast into it; add the lukewarm water until the yeast has dissolved.

• 2

  Mix in all the flour and seeds, and knead the dough for 5 minutes. Double that time if you’re kneading by hand. 

• 3

  Finally, knead the salt into the dough.

• 4

  Let it rise in a covered bowl for about 40 minutes.

• 5

  Place the dough on a floured work surface.

• 6

  Divide into 20–25 pieces; let rest for 15 minutes.

• 7

  Preheat the oven to 200 °C (convection oven) (225 °C for a conventional oven).

• 8

  Roll the dough into balls and roll them out thinly into round crispbreads, about 17 cm in diameter. Use a small shot glass to cut out a circle in the center of each one.

• 9

  Line a baking sheet with parchment paper, placing 4 pieces per sheet, brush them with a little water, and sprinkle a little flaky salt on top. (Bake the small center circles as well.)

• 10

  Bake for about 20 minutes (convection oven, 2 baking sheets at a time) until they are nicely browned.

• 11

  Baking takes longer if the toffee candies are baked in a conventional oven. Let them cool on a wire rack.