Seeded Rye Crispbreads

Ingredients

• 150g rye flour
• 100g plain wholemeal flour
• 1 tsp sea salt
• 1 tbsp olive oil
• 100ml water
• 2 tbsp each: sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds

Method

1. Preheat oven to 200°C.
2. Mix flours, salt, oil, seeds and water into a dough.
3. Roll as thin as possible on a floured surface; transfer to lined baking trays.
4. Score into rectangles; bake 15–18 min until crisp.
5. Cool; snap apart. Store in airtight container up to 2 weeks.