Sourdough Crackers with Roasted Sunflower Seeds

Here's how:

• 1

  Toast the sunflower seeds in the oven at 200 °C for about 10 minutes until they have taken on a little color (toasting really enhances the flavor of the seeds).

• 2

  Mix together the yeast, sourdough starter, and water. Then add all the ingredients.

• 3

  Knead the dough in the mixer for about 5 minutes until it is slightly stiff and firm.

• 4

  Let the dough rest in the bowl for about 30 minutes.

• 5

  Roll out the dough as thin as possible (about 1.5 mm thick). It's important that it's really thin.

• 6

  Knead the dough thoroughly, then cut out the crispbreads in the desired size and shape.

• 7

  Place the crispbreads on a baking sheet (preferably a perforated one) and let them rise for 30 minutes.

• 8

  Preheat the oven to 230 °C and bake for 10–12 minutes, until the crispbreads are golden brown.

• 9

  Let them cool. If they're still a little chewy, you can dry them in the oven for another minute or so.