Ingredients:
200 ml (measured with a 200-ml cup) rolled oats
200 ml rye flour
100 ml shelled sunflower seeds
50 ml flax seeds
50 ml sesame seeds
350 ml water
1 tsp salt
Knead the dough and let it rest for 15–20 minutes to allow it to swell.
Divide the dough into 3 pieces and spread each piece about 5 mm thick on a greased baking sheet or on a silicone mat.
Bake the crackers at 170–180°C (340–356°F) for 50–60 minutes in a gas or electric oven.
After 15–20 minutes in the oven, remove the baking sheet and cut the crackers into triangles or squares with a knife—take care not to damage the silicone mat.
Return the baking sheet to the oven to finish baking.
Open the oven a few more times during the remaining baking time to let moisture escape.
This will make the crackers crunchier.
Enjoy your meal!
