Wheat and Rye Multiseed Crispbreads

These are not very much like my normal baking. They are some healthy crispbreads made with a mixture of wheat and rye flour, topped with a mixture of pumpkin, sunflower, poppy and sesame seeds.

The biscuits have an earthy flavour thanks to the rye flour, which is complimented by the dash of honey added. They are crisp, thin and light with a crunchy seed topping. They are great for a summer picnic.