- 100g rye flour
- 100g wholemeal flour (we used spelt)
- 50g pumpkin seeds
- 50g poppy seeds
- 50g flazseeds
- 50g sesame seeds
- 1 tbsp cumin seeds
- 1 tsp salt
- 50ml oil
- 150ml warm water
Preheat oven to 180c.
In a large bowl, add the flours, seeds and salt. Mix well to combine.
Make a well in the centre and add 50mls of oil and water. Stir to make a rough dough. You may need to add a trickle of more water if it doesn’t come together easily.
Turn out onto a very lightly floured board and knead until dough is smooth (about 2 minutes).
Form into a ball and cover with cling film and leave to rest for 30 minutes.
Place a sheet of baking paper, roughly the size of the baking tray, on your work surface. Cut the dough in half and place it on the baking paper. Then place another sheet of baking on top. Use a rolling pin and roll out thinly to about 5mm thick.
Remove the top layer of baking paper. Use a sharp knife to trim the edges to create a rectangle, then cut into rectangles.
Slide the baking paper with the dough directly onto a baking tray. Then repeat with the remaining half of the dough, onto a second tray.
Bake in the oven for 10 minutes. Remove from oven and check the centre crackers as they may take longer to cook. Return to oven and cook for a further five minutes or until lightly golden.
Remove from the oven and place onto wire rack to cool. Store in an airtight container for up to three days.
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