Thursday 16th April (some exciting news and recipe for crackers)

Salt and Black Pepper CrackersOn Tuesday evening I accepted my position at the Konditorei!! So as of the 1st September I will be an Apprentice Pâtissier! I am so excited! We are just waiting for some paperwork to come through from the registration office and then once that has been signed it will be official!

I can be quite an anxious person and moving to Germany and doing some of the things I have done has been a challenge for me but Tim and my sister have been so supportive that I could never thank them enough!

Summer has definitely arrived in Germany this week, the weather has been good for a while but it has been above 23c all week so far! It is definitely suiting my mood at the moment!

We have also decided to try and make our balcony look a little more loved! So have been planting lots of herb seeds. So far we had 3 tiny sunflower shoots and A LOT of rocket!

As I said in my post on Tuesday I was making some salt and pepper crackers, they turned out really well so I thought I would share the recipe with you!

I hope you have been having a lovely week!

You can find Lucya Bakes on Instagram and Facebook!


Salt and Black Pepper Crackers

Savory Crackers

Note – these are best eaten straight away or on the same day as they lose their crispness over night!


500g strong white bread flour

10g salt

5g sugar

7g sachet of fast action yeast

50ml olive oil

220ml water

desired toppings – e.g. salt, pepper, spices, herbs, seeds


Start by putting the flour, salt and sugar in to a clean bowl and mix well with your hands.

Then sprinkle the yeast in to the mixture and give another good mix.

Pour all of the oil and most of the water in to the bowl and bring together with your hands. (add the left over water if necessary, you want a fairly dry dough)

Once the dough has come together knead until you have a smooth, elastic dough which has lost it’s stickiness.

Place the ball of dough in a bowl and cover with clingfilm or a tea towel until it has doubled in size (around an hour).

Turn the dough out on to a floured work surface and knock the dough back by punching it a few times.

Preheat the oven to 220c (fan assisted).

Break the dough in to 6 roughly even pieces (this is just so the dough is easier to work with).

Roll once section of dough out as thin as you can make it. If the dough starts springing back just leave it for a minute to relax or pick it up and give it a little shake.

When the dough is as think as possible use a knife or cutter to make yours crackers in to your desired shape and carefully transfer to a baking tray lined with greaseproof paper.

Prick your crackers all over with a fork (otherwise you end up with tiny pitta breads like I did on the first batch) and then sprinkle with some water.

Finally sprinkle over your desired topping, I used freshly ground sea salt and black pepper and put in to the preheated oven for around 6 minutes.

Repeat for the rest of your dough and enjoy!


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