Crispy homemade crispbread with spelt flour and plenty of seeds. I make this recipe often at home in Germany; it's simple, keeps well, and we like it for breakfast or with soup.
This crispbread is one of those simple recipes I come back to all the time. We eat it for breakfast with spreads like the Camembert Obatzda, or as a side with a bowl of soup like this Pear and Parsnip Soup.
What I like most is the flavor of the roasted seeds. The sunflower seeds, flaxseed, and sesame turn nutty in the oven, and the bread gets nicely crisp without much effort. It also keeps well for days.
The dough comes together quickly, similar to other easy baking recipes like this Flaxseed Bread. You can also adjust the seeds depending on what you have at home.
Ingredients: 5 + salt, oil & water | Prep Time: 10 minutes | Cook Time: 1 hour | Servings: 10-15 | Difficulty: Easy
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Recipe ingredients
Flour: I usually use wholemeal spelt flour, but wholemeal wheat flour works just as well.
Oats: Use regular rolled oats (not instant). They help bind the dough and make the crispbread crisp. Try the Oat Bread without Yeast, too.
Seeds: Sunflower seeds, flaxseed, and sesame are my usual mix. I use the same combination for the Sugar-Free Muesli or breads like this Spelt Bread.
You will also need a little olive oil, salt, and water.
See the recipe card for full information on ingredients and quantities.
How to make crispbread?
Step #1: Mix the dry ingredients in a bowl.
Step #2: Add oil and water and stir well to combine.
Step #3: Spread the mixture evenly over the two lined baking sheets.
Step #4: Bake for 15 minutes.
Step #5: Remove it from the oven and cut it into slices now.
Step #6: Return to the oven and bake for another 40 to 45 minutes. Let cool, then break along the cuts.
Tips
Mix everything together with a spoon; it only takes a minute.
Bake the crispbread in two stages. First, bake for 15 minutes. Remove the tray and cut the bread while still soft; otherwise, it will be too hard to slice later. Cut into rectangles or smaller crackers.
Baking time: Return the crispbread to the oven and bake for another 40-45 minutes or until golden and crisp. Make sure to check after 40 minutes, mine above got a bit too dark around the edges.
Storage
Keep the crispbread in an airtight container at room temperature. It stays good for several days.
Homemade Crispbread Recipe
Equipment
- 2 Baking sheets Note 1
Ingredients
- 1 cup wholemeal flour wheat or spelt, Notes 2. 3
- 1â…“ cup rolled oats
- ¾ cup sunflower seeds
- â…“ cup sesame seeds
- â…“ cup flaxseed
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- 2 cups water
Instructions
- Preheat the fan/ convection oven to 340°F/ 170°C. If using a regular oven, preheat it to 375°F/ 190°C, bake one tray at a time to ensure even crisping. Line the baking sheets with parchment paper.
- Dry ingredients: Mix all dry ingredients in a large bowl. 1 cup wholemeal flour + 1⅓ cup rolled oats + ¾ cup sunflower seeds + ⅓ cup sesame seeds + ⅓ cup flaxseed + ½ teaspoon fine sea salt
- Mix batter: Add oil and water and stir well with a spoon. The mixture will be quite wet; don't worry about it. Divide the mixture between the two prepared baking trays. Bake for 15 minutes first.2 tablespoons olive oil + 2 cups water
- First bake: Spread the mixture evenly over the two lined baking sheets. Bake for 15 minutes.
- Cut into pieces: Remove the baking sheets from the oven once the mixture has set. While still soft, cut the crispbread into slices of your preferred size - if you wait until it's fully baked, it will be too hard to cut.
- Second bake: Continue baking for another 40 to 45 minutes or until the crispbread is golden brown and crispy. Check after 40 minutes and don't overbake.
- Let the crispbread cool completely, then break it along the pre-cut slices.
Notes
- If you have a convection oven (fan oven), you can bake both trays at the same time. In a standard oven, bake one tray at a time for even crisping.
- Measurements: I recommend using a digital kitchen scale to measure the ingredients; it's more precise, faster, and cleaner.Â
- Flour: You will need wholemeal flour. You can use spelt or wheat, or a mixture of both. I use whatever I happen to have.Â
Penny says
I love that roasted seed flavor! Thank you for this
Adina says
So happy to hear it, Penny. Thank you.
Kathleen Robson says
Is that correct that 1gram = 219 calories? Or am I reading it wrong? Thanks
Adina says
Hi Kathleen. That was a glitch; I fixed it. It was meant to say 1 piece.