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Ingredients:
1 part of rolled oats
1 part of wholegrain rye flour
1/2 part of sunflower seeds
1/4 part of linseeds
1/4 part of sesame seeds
handful of pumpkin seeds
1 and 1/2 parts of water
1 to 2 tsp of salt
coarse salt
Preparation:
Mix all the dry ingredients in a bowl, add water and mix it with a spoon until you will get a runny dough, leave to stand for 15-20 minutes. Preheat your oven to 170 degrees, prepare good quality, NON-STICK baking tins by spraying a cooking fat over it (you can buy a low fat cooking sprays in Tesco for example), spread a thin 3mm layer over it and sprinkle coarse salt over the top (it’s really easy to add to much, so be careful), bake for 45-60 minutes.
After 10-15 minutes of baking take the bread out and cut it to desired shape and size, it’s really important to do it now, cause after it bakes, it will be impossible to do so, put it in the oven again. Open your oven once every 10 minutes to let the steam out, so your bread will be nice and crispy.
After it bakes separate it from the baking tins, break through the lines you cut it earlier and enjoy this healthy snack, you can keep it for up to two weeks in an air-tight container.