Rye-Sunflower Crackers

1. 1

   In a food processor coarsely grind the sunflower seeds with the unbleached flour, the wheat germ, the rye flour, and the caraway seeds, with the motor running add the oil and 6 tablespoons water, and blend the mixture until it just forms a ball of dough.

2. 2

   Transfer the dough to a lightly floured surface and roll it out into a 1/8-inch-thick square.

3. 3

   Cut the dough into 1 1/2-inch squares with a knife, transfer the squares to an ungreased baking sheet, and prick each square several times with a fork.

4. 4

   Sprinkle the squares with the salt and bake them in the middle of a preheated 400 degree F oven for 10 to 12 minutes, or until they are golden.

5. 5

   Transfer the crackers to racks and let them cool.

No additional tips available.