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Pumpkin seed crackers

Pure spelt crackers with rolled oats and pumpkin seeds

Yield

523

pieces of 3 g

Scheduling

Preparation: 15 minutes

Rest period: 12–13 hours

Baking time: 6–8 minutes/215°C dropping

Nutritional values (100 g or 100 ml)

energy: 1'177 kJ/281 kcal;

fat: 12 g, of which saturated 2.3 g;

carbohydrates: 24 g, of which sugars 0.7 g;

protein: 21 g; salt 2.9 g

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Ingredients

Yield Recipe

Pumpkin seed cracker dough

600 g

pure spelt flour 720

400 g

pumpkin seed press cake flour

600 g

water

100 g

basic wheat leaven, inactive

70 g

wheat germ

25 g

table salt

Additional ingredients

50 g

baking powder

400 g

pumpkin seeds, hulled (coarsely broken)

Production

Pumpkin seed cracker dough

Dissolve the basic wheat leaven in water. Mix all ingredients into a smooth dough (about 5 minutes). Cover the dough tightly and let it rest overnight at 5°C.