Use the spiral hook to mix all the ingredient together at low speed for 4 minutes until you get a smooth homogenous dough.

Grissini:

Mould the dough into 1 cm strips or any preferable dimesnion.

Wet the strips with water and decorate accordingly.

Bake at 200°C without steam, for 20 minutes, making sure to keep the damper open for the last 5 minutes.

Crackers:

Use a rolling pin or a puff pastry machine to stretch the dough into a 4-5 mm layer.

Wet the dough with water and decorate the surface with Seedmix.

Bake at 200°C without steam, for 20 minutes.