Seeded rye crackers

Method

1. Combine the flours with the salt in a bowl. Make a well in the centre, add the olive oil and 140ml water, then use your hands to form a dough (you may need a drop more water).
2. Tip the dough out onto a floured work surface and knead briefly to combine, then cut pieces smaller than your palm and roll out, using a floured rolling pin, as thin as you can. They can be different sizes but don’t make them too big. Heat the oven to 200°C/180°C fan/gas 6 and put in 2 baking sheets to heat up (you may need to bake in batches).
3. Brush the dough with a little oil, sprinkle with your choice of seeds and a little sea salt. Roll the topping into the dough. Bake on the sheets for 5-10 minutes until golden. Watch them, as cooking time will depend on their thickness. Cool completely on a wire rack and break up to serve.