Crisp and full of seeds, this crisp bread is great for scooping up dips or for piling on smoked salmon and creme fraiche.
Pre-heat the oven to 180'C
Mix all the ingredients together, and leave to rest for 15 minutes. The dough should be quite wet and sticky.
Line baking trays with baking paper. Using a spatula, spread the dough as thinly as possible.
Bake at 180'C for about 30 minutes, or until the surface of the breads are dry and begining to brown around the edges. Turn the oven down to 125'C, and leave to bake until the bread is thoroughuly dried through.
Leave to cool completely before breaking into large pieces.
The crisp breads should keep for about a week in an airtight box, however, if they go soft, they can be re-crisped in a warm oven.
«These crisp breads can be made with wholemeal flour, instead of rye. Also, play around witht the seeds to vary the flavours.»