Seed crackers

To prepare seed crackers, place the flours and seeds in a large bowl: the wholegrain and spelt flours, then the sesame and black sesame seeds 1, the flax seeds 2 and the sunflower seeds 3 too.

Stir the mixture 4, add the salt 5 and the extravirgin olive oil 6.

Stir to absorb, then add the water 8. Continue stirring with a wooden spoon, then by hand. Once the mixture is compact, divide it into 2 equal parts for baking in two separate batches. Place one half on a sheet of parchment paper 8, flatten by hand and cover with another sheet of parchment paper 9.

Now use a rolling pin to roll it out until it is 0.1 inches thick 10. Don't worry if it is irregular in shape. Place the rolled out dough on a 14"x11" tray and remove the upper sheet of parchment paper 11. Even it out for a more uniform surface: remove any excess dough in thicker areas and use it to fill our any thinner parts. Thoroughly flatten by hand 12 so that you end up with a uniform rectangle.

Lastly, sprinkle with salt flakes to taste 13. Bake in a ventilated oven preheated to 355°F (180°C) for 13-15 minutes. Remove from the oven and cut into rectangles of whatever size you like 14. Here we've cut them into 3"x3.5" pieces, but choose according to your taste and tray: you can even break up the dough by hand to form irregular shaped crackers. Place back in the oven, this time for 4-5 minutes. Remove from the oven and leave the seed crackers to cool thoroughly 15.