Wholemeal Crispbread

For the wholemeal crispbread, first grind the oil seeds in the universal grinder, or in the coffee grinder. Any grain mill would be gummed up on the spot by the oily seeds and kernels. Mix with the rest of the ingredients. If the dough is too heavy for your regular food processor, you can also knead it by hand.

Roll the dough out thinly on a greased baking sheet and cut into triangles or squares Be sure to prick each piece a few times with a fork, otherwise the pastry will curl on the baking sheet. Bake the wholemeal crispbread for about 20 minutes at 225 degrees.

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