Weigh your flours, water and salt into a mixing bowl, combine, and bring together to form a dough. Turn the dough out on to the counter and knead until smooth and the gluten has formed well, roughly 6-10 minutes. The dough should be similar to pasta dough, smooth and relatively tight in nature.

Shape the dough into a disc, place it back in the mixing bowl and cover, and prove in a warm and draft-free place for 1-2 hours (alternatively you can leave it overnight in the fridge). If pushed for time you can roll it out straight away, but this allows less time for the flavours to develop.

Preheat your oven to 190℃.

Flour your work surface with wholemeal or rye flour. Roll the dough out so that it is really thin using a rolling pin (until it’s around 1-2mm thick), and dust the top half as you go, to ensure it doesn’t stick.

If you’re topping the crackers with seeds, use a pastry brush to lightly brush the surface with water and then sprinkle with seeds at this point. If you like you can add a little more salt on top too. Roll over the top with your rolling pin to make sure the seeds stick.

Line two baking trays with baking parchment. Use a cutter to slice out your cracker shapes, and place on the baking trays.

Bake for 10-15 minutes until golden and crisp, keeping an eye towards the end to make sure they don’t burn.

Remove from the oven and leave to cool on a wire rack. Store in an airtight container.