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MikiLab's recipes

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 Croccanti ai Semi

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

Crunchy Seed CrackersIllustrative image
MikiLab
MikiLab
Crunchy Seed Crackers · 17/10/2026

🇮🇹Crunchy Seed Crackers

Seed Crackers

Recipe no. 102 · mikilab.de/102

Type 1 soft wheat flour

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

Crunchy Seed Crackers

Farina di grano tenero tipo 1 · Proof: 15 min · Difficulty: Easy
Flour1000 g
Water420 g
Salt18 g
Extra virgin olive oil120 g
Seed mix (flax, sunflower, sesame)200 g
Natural Improver30 g

Baking: 180°C · 15 min

Method

1) In a bowl, combine flour, salt, and a mix of seeds (flax, sunflower, sesame). 2) Add oil and water; knead briefly (5-6 minutes) until a firm dough forms. 3) Cover and let rest for 30 minutes. 4) Roll out very thin (~2 mm) between two sheets of parchment paper. 5) Prick with a fork and cut into squares or diamonds. 6) Brush with water and sprinkle with additional seeds and a pinch of flaky salt. 7) Bake at 180°C fan-forced for 14-16 minutes until evenly golden. 8) Allow to cool: they will be perfectly crisp. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Sesame, Lupin

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

On TikTokRecipe no. 102

What you need· draft

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

Allergens

GlutenSesameLupin

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
1,8 g per 100 g flour
Added fat
12 %
Flour
Farina di grano tenero tipo 1

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

Process diagram

MikiLabCrunchy Seed Crackers🥣1. Mixing12 min🤲2. Shaping🔥3. Baking180 °C · 15 min🌬️4. Coolingmikilab.de
Direct dough18°C water42% hydr.1000g flour180° · 15′ Fan with rackDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water420 g · 42%
Salt18 g · 1.8%
Extra virgin olive oil120 g · 12%
Seed mix (flax, sunflower, sesame)200 g · 20%
Natural Improver30 g · 3%

Procedure

1) In a bowl, combine flour, salt, and a mix of seeds (flax, sunflower, sesame). 2) Add oil and water; knead briefly (5-6 minutes) until a firm dough forms. 3) Cover and let rest for 30 minutes. 4) Roll out very thin (~2 mm) between two sheets of parchment paper. 5) Prick with a fork and cut into squares or diamonds. 6) Brush with water and sprinkle with additional seeds and a pinch of flaky salt. 7) Bake at 180°C fan-forced for 14-16 minutes until evenly golden. 8) Allow to cool: they will be perfectly crisp. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

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.

Rustic, wholesome seed crackers: perfect with cheeses and cured meats. Adjust the seeds to your liking.

Michele

Made with Michele's hands

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