Seeded rye crackers

Makes enough to serve 8

100g

Gilchesters organic rye flour


150g

Gilchesters organic pizza and ciabatta flour


1 tsp

Sea salt


4 tbsp

Extra-virgin olive oil, plus extra to brush


Enough to scatter for the topping

Seeds of your choice, I used sesame


Method

Pre-heat the oven to 180°C. Combine the flours and salt in a bowl. Make a well in the centre, add the olive oil and 140ml of water, then use your hands to form a dough (you may need a drop more water).

Tip the dough out onto a floured work surface and knead bread briefly to combine. Roll out the dough as thin as you can and cut into the shape/size you would like.

Place onto a lined floured baking tray, brush with oil and scatter with seeds and sea salt.

Cook for 10-15 minutes or until golden brown, be careful as they burn very quickly in the last few minutes of baking.

Serve alongside dips of your choice.

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