Multi-seed savoury crackers recipe
 These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus. 230g/8oz wholemeal flour115g/4oz semolina¾ tsp fine salt (smoked or fleur de sel Guérande if available)55g/2oz sesame seeds55g/2oz flaxseed55g/2oz pumpkin seeds – roughly ground1 tbsp runny honey3½ tbsp vegetable oil, plus extra for greasingground seeds or spices of your choice (optional) 230g/8oz wholemeal flour 115g/4oz semolina ¾ tsp fine salt (smoked or fleur de sel Guérande if available) 55g/2oz sesame seeds 55g/2oz flaxseed 55g/2oz pumpkin seeds – roughly ground 1 tbsp runny honey 3½ tbsp vegetable oil, plus extra for greasing ground seeds or spices of your choice (optional) Method In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment. Oil the work surface and roll the dough out to a thickness of 3mm. Oil the work surface and roll the dough out to a thickness of 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.