• 50g rye flour
• 50g oats
• 100g wholemeal wheat flour
• 25g sourdough starter (if you wish)
• 35ml olive oil
• 4g salt
• whole linseed to taste

Mix the rye flour, oats and sourdough starter with 100ml of water. Let the mixture sit until volume doubles (overnight is fine).

Then add the wheat flour, linseed, olive oil, salt and 25ml of water. Mix together well and let the dough sit for an hour.

Roll out the dough thinly and cut out your crackers and put them on a baking sheet. You won't need to line the sheet as the dough contains quite a bit of oil.

Bake at 180 degrees for 20 minutes.