ready in 1 hr 45 min.
Put both types of flour and the rye in a bowl. Add the salt, 3 - 4 tbsp oil and approx. 350 ml lukewarm water. Knead using a dough hook to form a firm, smooth dough which comes away from the edge of the bowl. If necessary, alter the amount of water slightly. Cover and leave to rest for around 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Thoroughly knead the dough again on a floured work surface and divide into 6 pieces. Place on the baking tray. Brush with oil and sprinkle with poppy seeds. Bake in the oven for around 40 minutes until golden brown and crispy. Take the crisp breads out of the oven, carefully remove from the tray and leave to cool.