Crispbread with seeds


The crispbread we are talking about today behaves like a really good friend should: it goes very well together with others (like people – or in this case: spreads) but is delicious just by itself without being boring at all. Tonight I didn’t sleep so well so I got up and snuggled on the sofa with a book, a tea and – guess what – some self-made crispbread. See, it’s always there for you when you need it. It can be breakfast, companion for your lunchtime salad, supper and midnight snack. I even had it with my Earl Grey tea this afternoon instead of a cookie and liked it – which is quite something because I have such a sweet tooth.

I have to confess that I’ve never made crispbread before because I always figured it might be complicated. I was so wrong. It is easy, quick and lasts for at least 2 weeks – well, theoretically, I think mine will be finished in no time …


Ingredients (makes 1 baking sheet of crispbread):

  • 1/2 cup whole meal spelt flour
  • 1/2 cup whole meal rhye flour
  • 1 cup rolled oats
  • 1/3 cup black (or blond) sesame seeds, pan-roasted
  • 3 tablespoons sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon flax seeds
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1,5 teaspoons fennel seeds
  • 3 tablespoons olive oil
  • 1/2 cup water

Preheat oven to 480F / 250C.

In a large bowl combine the flours with all dry ingredients. Add olive oil and water and stir with a spoon until well combined. Spread the dough thinly on a baking sheet, covered with parchment paper (one baking sheet should be enough for the whole amount of dough). Bake on the middle rack for 5 minutes. Lower the oven temperature to 390F / 200C and bake for another 15 to 20 minutes. The edges of the bread should be golden brown by then. Cut into pieces right away. Let cool completely on a wire rack … and enjoy.


One Response to “Crispbread with seeds”
  1. eatling says:

    Yum! I love crisp breads so will give it a go! xxxooxx thanks lovely!

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