Making crackers at home is so easy, and you really don't need to be baking wizards or challah makers with a diploma. When making the crackers, use the turbo program of the oven - both because we want to dry the crackers by slow baking and also because the crackers are baked in two pans and using this function allows a more even distribution of heat in the oven space, so that you can bake in more than one pan.
Using a turbo at a relatively low temperature (150 degrees) allows drying without fear that the kernels will burn during the baking process.
Ingredients:
75 grams of whole rye flour
(2/1 cup and another tablespoon)
75 grams of white sesame seeds
75 grams of whole flax seeds
90 grams of chia seeds
15 grams of whole poppy seeds
50 sunflower seeds
40 grams of pumpkin seeds
10 grams of salt (2 teaspoons)
30 grams olive oil 450 grams warm water (2 cups minus 3 tablespoons)
Instructions:
1. Mix all the dry ingredients (flour, seeds and spices) in a bowl, add the olive oil and water and mix again with a ladle or spoon, until a relatively thin mixture is obtained. Wrap the bowl in cling film and let the mixture stand at room temperature for about an hour, until the mixture thickens a lot.
2. Heat the oven to 150 degrees in turbo mode.
3. Place about half of the mixture on baking paper and spread with a graduated plate or a rolling pin, until you get a very thin layer. Transfer the baking paper to an oven tray or baking tray. Repeat with the other half of the mixture.
4. Place the two molds in the oven and bake for about half an hour, until the mixture solidifies a little. It is advisable to change between the molds during baking. Take the molds out of the oven and mark slits with a sharp knife or a pizza wheel of any size.