Preheat the oven to 180°C.
Add all the dry ingredients to a large bowl.
1 cup 100g Rye flour, 1 cup 100g Oats, ⅓ cup 50g Flaxseeds, ⅓ cup 50g Sesame seeds, ⅓ cup 50g Pumpkin seeds, 2 teaspoons Fennel seeds, 1 teasponn Cumin seeds, ¾ teaspoon Salt
Stir well with a rubber spatula, then add in the oil and water.
¼ cup 50 ml Olive oil, ⅔ cup 150 ml hot water
Stir well and use your hands to form a compact ball.
Place a sheet of parchment paper onto a large surface and place the dough on top. (If required you can divide the dough into two).
Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin. Try to make it as thin as possible, but careful not to tear it apart.
Remove the parchment paper on top and transfer carefully the flattened bread along with the parchment paper underneath into the baking tray.
You can lightly score into pieces with a sharp knife. (I did not, but it is advisable to do if you need a clean and uniform pieces afterwards, as it becomes difficult to cut into pieces once baked)
One can sprinkle with some additional flaky salt over it. (I skipped it).
Place the trays in the oven and bake for 15 minutes. Rotate the tray after 15 minutes or so, if your oven has a tendency to be more hot on the back or front side.
Bake it for another 10 to 15 more minutes, until golden. Be careful we do not want it to be burned.
Let it cool on the baking tray itself. Break into pieces, or crack along the scored lines with a knife.
Store in a airtight container for up to two weeks.