Preheat your oven to 300°F (150°C) then butter a 13 x 14 inch flat baking tray. Set aside.

In a large bowl, combine the whole wheat flour, bran flakes, flax, and salt.

In a small jug, combine the water, vegetable oil, and molasses.

Lastly, stream in the wet ingredients, holding some back initially. Mix with the back of your spatula until a sticky dough begins to form. If the mix is too dry add a little more of the wet ingredients until the dough comes together.

On a large flat surface, lay a tea towel underneath your greased baking tray (this will hold it in place while rolling). Transfer the sticky bran mix to the tray and cover with a large sheet of parchment paper.

Using a rolling pin roll the dough out to a very thin even sheet the size of the tray. Once rolled out, remove the parchment paper.

Bake the bran flakes for 45 - 50 minutes until completely dried out and crisp.

Remove from the oven and allow to slightly cool. When you can handle the bran, break it into small bite size flakes.

Cover and store in an airtight container for up to 3-4 weeks.