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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Crackers alla Canapa

Enter doses, hydration and times. Hydration is computed automatically.

Hemp CrackersIllustrative image
MikiLab
MikiLab
Hemp Crackers · 11/10/2026

🇮🇹Hemp Crackers

Thin crackers with hemp flour and hemp seeds

Recipe no. 172 · mikilab.de/172

Type 1 wheat flour 80% + hemp flour 20%

Sitor draft

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Hemp Crackers

Farina tipo 1 80% + farina di canapa 20% · Proof: 16 min · Difficulty: Easy
Flour1000 g
Water500 g
Salt20 g
Extra virgin olive oil120 g
Hulled hemp seeds (in the dough)100 g
Hulled hemp seeds (for the top)50 g
Miglioratore Naturale Pro (3% on flour weight)30 g
Flaky salt (on top)10 g

Baking: 190°C · 16 min

Method

1) In a bowl combine 800 g of type 1 wheat flour, 200 g of hemp flour, 100 g of hulled hemp seeds, the salt (20 g) and the Miglioratore Naturale Pro. 2) Add 500 g of water and 120 g of extra virgin olive oil and knead 6-8 minutes into a firm, smooth dough. No yeast: the crackers stay thin and crunchy. 3) Cover and rest for 30 minutes: the hemp flour absorbs the water and the dough rolls out more easily. 4) ROLLING: divide into 6 pieces and roll each one very thin (1-2 mm) with a rolling pin or a pasta machine, straight onto baking paper. 5) Brush with a little water, sprinkle with the hemp seeds for the top and the flaky salt, and press lightly with the rolling pin. Cut into squares with a pastry wheel and prick with a fork so they don't puff up. 6) BAKING: conventional oven at 190 °C for 14-18 minutes, until golden in the middle too. Watch them in the last minutes: the edges darken fast. 7) Cool on a rack: in a tin they stay crunchy for 2-3 weeks.

Allergens: Gluten, Eggs, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Easy

On TikTokRecipe no. 172

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneNo eggsNo additives
How it rises
direct dough
Salt
2 g per 100 g flour
Added fat
12 %
Flour
Farina tipo 1 80% + farina di canapa 20%

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabHemp Crackers🥣1. Mixing8 min🤲2. Shaping🔥3. Baking190 °C · 16 min🌬️4. Coolingmikilab.de
Direct dough50% hydr.1000g flour190° · 16′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water500 g · 50%
Salt20 g · 2%
Extra virgin olive oil120 g · 12%
Hulled hemp seeds (in the dough)100 g · 10%
Hulled hemp seeds (for the top)50 g · 5%
Miglioratore Naturale Pro (3% on flour weight)30 g · 3%
Flaky salt (on top)10 g · 1%

Procedure

1) In a bowl combine 800 g of type 1 wheat flour, 200 g of hemp flour, 100 g of hulled hemp seeds, the salt (20 g) and the Miglioratore Naturale Pro. 2) Add 500 g of water and 120 g of extra virgin olive oil and knead 6-8 minutes into a firm, smooth dough. No yeast: the crackers stay thin and crunchy. 3) Cover and rest for 30 minutes: the hemp flour absorbs the water and the dough rolls out more easily. 4) ROLLING: divide into 6 pieces and roll each one very thin (1-2 mm) with a rolling pin or a pasta machine, straight onto baking paper. 5) Brush with a little water, sprinkle with the hemp seeds for the top and the flaky salt, and press lightly with the rolling pin. Cut into squares with a pastry wheel and prick with a fork so they don't puff up. 6) BAKING: conventional oven at 190 °C for 14-18 minutes, until golden in the middle too. Watch them in the last minutes: the edges darken fast. 7) Cool on a rack: in a tin they stay crunchy for 2-3 weeks.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Thin crackers with no yeast, 20% hemp flour and plenty of seeds: crunchy, with a nutty aroma, great with cheese. Makes 6 trays. Use only hemp flour and seeds sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.

Michele

Made with Michele's hands

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