Rye-Sunflower Crackers

• 1/3 cup shelled sunflower seeds, toasted lightly and cooled
• 1 cup unbleached all-purpose flour
• 1/3 cup wheat germ
• 1/2 cup rye flour (available at natural food stores and some supermarkets)
• 2 teaspoons caraway seeds
• 1/3 cup extra-virgin olive oil
• Coarse salt to taste

1. In a food processor coarsely grind the sunflower seeds with the unbleached flour, the wheat germ, the rye flour, and the caraway seeds, with the motor running add the oil and 6 tablespoons water, and blend the mixture until it just forms a ball of dough.
2. Transfer the dough to a lightly floured surface and roll it out into a 1/8-inch-thick square.
3. Cut the dough into 1 1/2-inch squares with a knife, transfer the squares to an ungreased baking sheet, and prick each square several times with a fork.
4. Sprinkle the squares with the salt and bake them in the middle of a preheated 400 degree F oven for 10 to 12 minutes, or until they are golden.
5. Transfer the crackers to racks and let them cool.

sunflower seeds, flour, germ, rye flour, caraway seeds, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rye-sunflower-crackers.html (may not work)