1. 1

   Preheat the oven to 200 degrees Celsius. Line a baking tray with a baking sheet.

2. 2
   Combine all the dry ingredients in a bowl and mix.
3. 3
   Add the olive oil and the milk and mix to a soft, sticky dough. The dough will seem impossibly sticky, but don’t be tempted to add more flour. The rye flour will absorb the moisture over the next few minutes and become easier to work with.
4. 4

   Divide the dough into pieces the size of a small walnut. You should get about 8 - 10 pieces.

5. 5

   Flour both the dough and your work surface really well. You don’t want the crackers to stick to the work surface or the rolling pin, as they might tear.

6. 6
   Using your rolling pin, roll the pieces of dough very thinly and evenly about the thickness of thin piece of card. Check after every rolling action that the dough isn’t sticking to the work surface or the rolling pin. Add more flour if needed.
7. 7

   Put as many crackers as you can fit onto a baking sheet (don’t worry, they won’t expand much) and bake in batches for 8 - 10 minutes, or until they are crisp to the touch and slightly browned.

8. 8
   Remove from the oven and leave to cool on a wire rack.

photo credit: Kinda Co.