400 g of Molino Rossetto spelt flour
200 di of Molino Rossetto Manitoba flour
400 g of warm water
1 teaspoon of salt
half teaspoon of sugar
15 g of brewer’s yeast
2-3 spoon of extra virgin olive oil
Molino Rossetto sesame seeds
Molino Rossetto poppy seeds
Turn out on a surface the flours, blended with sugar and salt. Add the brewer’s yeast, melted with warm water and the oil. Knead the dough for 5-10 minutes. Let the dough rise for 2 hours or so, in a hot place covered with a clingfilm.
Knead the dough again until it will be smooth. Create the forms that you prefer.
Oil the surface and sprinkle with sesame and poppy seeds. Bake them in preheat oven for 30 minutes.