Rye loaves-multigrain

In the combine – in Pulse mode, grind, practically into flour, sunflower and pumpkin seeds.
Chop the flax seeds separately.
Mix the crushed seeds with whole sesame seeds.
Add the remaining ingredients – salt, rye flour, honey dissolved in water, and vegetable oil.
Knead with a mixer or with your hands for about 2 minutes. The dough will be slightly sticky.
Transfer the dough to a lightly floured work surface.
Divide the dough into 4 parts, prepare parchment for each of them - do not sprinkle or lubricate (each portion of the dough is designed for 1 baking sheet of the finished product).
Preheat the oven to 140-150 degrees.
Roll out each part into a thin layer 1.5 – 2 mm thick, periodically lifting the dough, dusting with flour so that the dough does not stick (the dough rolls out very easily and quickly). Cut the layer as desired, transfer carefully to a baking sheet.
Make a glaze (unleavened or sweet), smear it with diamonds, sprinkle with seeds if desired (I, instead of glaze, sprinkled with olive oil and sprinkled with herbs with salt and sesame seeds).
Bake for 25-30 minutes, but do not overdo it – the bottom of the crackers should not brown, on the reverse side crackers do not fry at all, watch the oven!
Cool on a baking sheet for 15 minutes.
If you roll out a thicker layer, you will get wonderful thin loaves - a good duet for soups and broths!
Store in a plastic bag for up to 8 days or you can freeze for any time.