Cook the rye in boiling water for 22 minutes until it begins to split. Refresh in cold water and wash away any starch. Place in a dehydrator at 60°C (140°F) for 5 hours.
Heat a dry frying pan over medium heat, add the linseeds and toast for 2–3 minutes, shaking the pan regularly. Heat the grape seed oil to 190°C (374°F) and add the rye. When it has puffed up – and this will happen very quickly – remove from the oil and mix with the thyme leaves and toasted linseeds.
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