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1 cup freshly stoneground rye flour
1 cup freshly stoneground wheat flour
1 teaspoon salt
75ml olive oil
75ml cold water
¼ cup whole linseed


1. Preheat oven to 200C and line a baking tray with baking paper.
2. Place all ingredients in a bowl and knead until well combined.
3. Divide dough in half and roll to around 1mm thick – the edges may crumble a little simply cut these off and roll them in the next batch.
4. Cut crackers to desired shape and size and gently place onto baking paper.
5. Bake for around 8-10 minutes, until lightly browned.
6. Allow to cool and serve, or place in an airtight container and store for up to two weeks.

Recipe kindly provided by Tonia from The Grain Family