In a large bowl, mix the sunflower seeds, flaxseeds, pumpkin seeds, rye flakes, chia seeds, flaxseed meal, and salt together. Add the water and olive mix until well combined. Cover the bowl with a plate and let rest for 30 minutes at room temperature.

Line two 13 x 18-inch sheet pans with parchment and heat the oven to 250°F/125°C convection/fan (275°F/135°C without convection/fan).

After its rest, the dough should have absorbed all of the water and it should hold together fairly well.

Divide it equally between the two lined sheet pans, about 263 grams of dough per pan). Using a flexible or an offset spatula, spread the mixture out into a thin, even layer — stretching it to something like 13 x 8 in. (33 x 20 cm) at its widest points. (Alternatively, you can lay a second sheet of parchment over the dough and use a rolling pin to roll it out;

Remove the top sheet of parchment before proceeding.) Attempt for an ovoid/rectangular shape, but perfection is unimportant as you’ll ultimately be breaking the baked crispbread into rough pieces.

Sprinkle generously with flaky salt, such as Maldon.

Bake for 1 hour. It should be dry and crispy, at least around the perimeter. Turn the oven OFF and leave the crispbread in the oven until perfectly dry, 30 to 60 minutes.

Let cool completely and break into roughly 5 x 3-inch (13 x 8-cm) pieces.

Store the crispbread in an airtight container and keep it in a cool, dry place for up to a month.