Katy's White Lavender Cheese and Crisp Bread

Let me confess to you that I have an addiction, a habit of heavy duty crisp breads; always have done since I was a nipper and to this day it has never waned.  So while I'm in Norway at this point in time, fresh out of the Oslo kitchen this morning were these tasty crisp breads via a recipe courtesy of Marias Søtt og Salt. This was my first attempt at making these and they are really straightforward. I wondered why I had been shelling out my hard earnt money for crackers when after just an hour or so in the kitchen you can make a fair amount of your own at a mere fraction of the cost. Even better if topped with a delicious slice of crumbly white ewe's cheese such as Katy's White Lavender , made by Kate Bell,  laced with the tang of lavender - heaven! This cheese is also a pretty good addition to a Summer salad. Just don't get me started on the Wigmore...

Ingredients:
50 grams of wheat germ
70 grams of oat germ
100 grams of rye flour
120 grams of sunflower seeds
160 grams grams of sesame seeds
60 grams of golden linseeds
75 grams of rolled oats
140 grams of pumpkin seeds
2 tsp salt
700 ml cold water

(You could also adjust the mixture by adding a couple of tablespoons of poppy seeds or a cheese such as Emmental to the mix if you fancy a cheesy tang to your cracker)

Method:
Preheat oven to 170 C/340 F. 
In a large bowl, mix together all the ingredients, set aside to rest for 10 minutes.
The mixture should be enough to fill two baking trays - line both with baking paper.
Spread the mixture over the two trays, try to make the layers thin and even (to avoid some parts to get burnt and other parts being undercooked).
Bake in the oven  for 10 minutes.
Remove the trays from the oven, and cut the crisp breads (with a knife blade or pizza wheel) into rectangles or squares.
Put in the oven for another 30 minutes. 
Check the oven regularly to make sure the crisp breads are not getting too burnt (in which case, turn the temperature down slightly). 
Turn the oven temp down low to 100 C, separate the individual crisp breads and place onto a wire rack. Place into the oven again for another 1-2 hours to dry out completely. 
Remove from the oven and leave to cool.
Store in an air tight jar/tin to keep crispy.

Photo credit: La Petite Carthorse