- rye flour – 20 gr.
- oatmeal – 20 gr.
- whole grain flour – 40 gr.
- buckwheat flour – 20 gr.
- salt (without top) – 1 tsp
- olive oil – 30 ml.
- water (warm) – 100 ml.
- flax seeds – 50 gr.
- poppy – 10 gr.
- sunflower seeds – 50 gr.
- pumpkin seeds – 50 gr.
- sesame (I took 10 g. light and 10 g. black sesame) – 20 g.
Pour the seeds into the bowl.
Add flour and salt, mix.
Pour in water and oil, mix thoroughly.
The dough is sticky, but do not add flour!
We spread the dough on parchment (the size of a baking sheet)
Cover with cling film and slightly knead the dough through the film.
Roll the dough very thinly through the film.
We remove the film and slightly cut the dough – it’s convenient to make a pizza wheel.
The oven is preheated to 180.
Bake for 20 minutes – focus on your oven!
This time I needed a little soft crackers – for parents – I rolled out the dough a little thicker than necessary, and baked for 25 minutes.
Finished crackers cut as planned and cool on a wire rack.