Seeded crisp breads

Makes 20

• 8oz stone ground flour
• 8oz mixed grain flour available for bread making
• 2 oz rolled oats
• 1 level tsp salt
• 1/2 tsp baking powder
• 1tsp sugar
• 4oz butter, chilled
• 1 tbs flax seeds
• 4tbs pumpkin seeds
• 4tbs sunflower seeds
• 2tsp honey optional
• 4 oz water, plus 1-2 tbsp, if needed

Combine flours, oats, baking powder and salt. Rub in the butter in small pieces until it is well dispersed. Stir in the flax seeds and 2 tbs each of pumpkin and sunflower seeds. Add water and honey until the mixture starts to come together into a medium textured dough. Refrigerate the dough for about 1/2 hour.

Preheat the oven to 375F.

Flour a board and roll out the dough into a rectangle 8” x 6” then sprinkle right to the edges with the remaining seeds. Continue rolling the rectangle until it is 1/8^th” thick and the seeds are well pressed in (about the depth of a commercial crispbread) Trim the sides (these can be balled up rerolled and also cut in fingers)

Cut the width into 5 equal strips, pressing a sharp knife firmly down to cut the nuts and the strips by 4 giving 20 fingers and place on oiled baking sheets. Roll out the trimmings and cook with the fingers.

Bake for 18-25 minutes, until edges are brown.

For serving with aperitifs 1 ¼” squares are very useful topped with cream cheese, soured herrings etc.

Cool completely and store in an airtight container. Several of the seeds will fall off, they are delicious in a salad.