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    Where Is My Spoon > Bread

    Published: Feb 2, 2018 · Modified: Mar 4, 2022 by Adina · 26 Comments

    Homemade Crispbread Recipe

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    Easy Multi-Seed Crispbread with Oats and Spelt Flour

    Crispy, homemade crispbread recipe with spelt flour, sunflower seeds, flaxseed and sesame seeds. A super easy recipe for delicious seeded crackers.

    Jump to Recipe
    Healthy Breakfast Tray

    My favorite homemade crispbread recipe with lots of seeds and spelt flour, easy to make and always a delight.

    February already! And with it, a new series on Where Is My Spoon, a two-week series dedicated to breakfast recipes, breakfast recipes you could surprise your loved one on Valentine's Day.

    I have prepared two different breakfasts options, each containing five recipes, which I will present to you one by one during the following two weeks.

    The first breakfast option includes this wonderful crispbread recipe, followed by my favorite bread spread ever – a Camembert obatzda. Then a basic recipe for mixing your own, sugar-free muesli.

    Then some easy puff pastry croissants with ham and cheese and some super cute Valentine sugar cookies with a colorful flood icing. I hope you will enjoy all of these recipes, I know we did. 🙂

    Easy Multi-Seed Crispbread with Oats and Spelt Flour

    What do you need?

    Flour:

    • I often make the crispbread with wholemeal spelt flour, but wholemeal wheat flour is just as suitable.

    Seeds:

    • Sunflower seeds, flaxseeds, and sesame seeds are my standard mix. I use it for muesli, spelt bread and so on.

    Otherwise, you need some rolled oats, a little olive oil, salt and water.

    Easy Multi-Seed Crispbread with Oats and Spelt Flour

    Tips for making crispbread

    • Mixing the ingredients is super easy, basically, just mix everything together.
    • But there are two stages of baking the seeded crispbread.
    • Bake for 15 minutes first.
    • Remove the tray from the oven and cut the slices now. If you don't do while the bread is still soft, you will not be able to do it properly once it is baked and crisp.
    • Cut in as many slices as desired, either standard rectangular slices or in the form of smaller crackers.
    • Return the crispbread to the oven and bake for another 45 minutes or until golden brown and crispy.
    • Let cool and carefully break into the pre-cut pieces.

    More bread recipes:

    Buckwheat Bread

    Oat Bread without Yeast

    Flaxseed Bread

    Afghan Naan Bread

    Yeast Apple Bread

    pieces of crispbread made with spelt flour on the table

    Homemade Crispbread Recipe

    Crispy, homemade crispbread recipe with spelt flour, sunflower seeds, flaxseed, and sesame seeds. A super easy recipe for delicious seeded crackers.
    4.41 from 5 votes
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    Course: Bread
    Cuisine: American, German
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 10 -15
    Calories: 219kcal
    Author: Adina
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    Ingredients 

    • 120 g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
    • 120 g/ 4.2 oz/ 1 â…“ cup rolled oats
    • 100 g/ 3.5 oz/ ¾ cup sunflower seeds
    • 50 g/ 1.7 oz/ â…“ cup sesame seeds
    • 50 g/ 1.7 oz/ â…“ cup flaxseed
    • ½ teaspoon fine sea salt
    • 2 tablespoons olive oil
    • 500 ml/ 1.7 oz/ scant 2 ¼ cups water

    Instructions

    • Preheat the fan/ convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
    • Place all the ingredients into a mixing bowl 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.
    • Take the trays out of the oven, the mixture should be set by now. Cut the crispbread slices now, size according to your preference. If you don't cut the slices now, you will not be able to do it anymore once the crispbread is baked.
    • Continue baking for another 45 minutes or until the crispbread is golden brown and crispy.
    • Let cool and then break into the pre-cut slices.

    Nutrition

    Serving: 1g | Calories: 219kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 712mg | Fiber: 5g | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes says

      February 02, 2018 at 7:37 am

      Crunchy, seedy and good for you!

      Reply
      • Adina says

        February 06, 2018 at 8:00 am

        It is!

        Reply
    2. Anca says

      February 02, 2018 at 10:54 am

      Sounds really great. I will try it. We love eating crispbread, so it will be fun to make it at home.

      Reply
      • Adina says

        February 06, 2018 at 8:00 am

        It is so easy, Anca, it will be ready in no time.

        Reply
    3. allie @ Through Her Looking Glass says

      February 03, 2018 at 1:16 am

      Great simple recipe Adina. I hope my kids will like this too, healthy and delicious. Have a great weekend! xo

      Reply
      • Adina says

        February 06, 2018 at 7:59 am

        Thank you, Allie, I hope you get a chance to try this crispbread.

        Reply
    4. Sissi says

      February 05, 2018 at 6:20 pm

      I also am the only one who eats crispbread.... in my whole family (extended too!). I love your homemade version and the breakfast plate looks so perfect and beautiful...

      Reply
      • Adina says

        February 06, 2018 at 7:53 am

        Thank you , Sissi.:)

        Reply
    5. mjskitchen says

      February 07, 2018 at 4:45 am

      Love making crackers and these look great! I can hear the crunch already. Great list of ingredients and look so easy to make. Thanks Adina!

      Reply
    6. Sandy says

      September 21, 2018 at 9:14 pm

      These were so easy and delicious. Thanks for the recipe!

      Reply
      • Adina says

        September 22, 2018 at 6:41 am

        Hi Sandy, I am so glad you tried and liked the crisp bread. 🙂

        Reply
    7. Elaine Miller says

      January 04, 2019 at 1:06 pm

      Spelt crackers are delicious

      Reply
      • Adina says

        January 04, 2019 at 6:13 pm

        Love them too.

        Reply
    8. Elaine Miller says

      January 04, 2019 at 1:07 pm

      Would like to receive your recipes. Thanks

      Reply
      • Adina says

        January 04, 2019 at 6:12 pm

        I am glad to hear that, Elaine. If you submitted your email address to the newsletter, you will hopefully receive the new recipes.

        Reply
    9. Eva says

      September 17, 2019 at 5:08 am

      Hi sorry, is the amount of water correct? 500ml seems a lot ?

      Reply
      • Adina says

        September 17, 2019 at 7:08 am

        That is the right amount. The mixture will be very wet before baking.

        Reply
    10. Cherith says

      January 18, 2020 at 4:03 am

      Hi, I have just baked these and thank you for the recipe. I’d like to add sweetness so how much honey would you suggest I add and how many grams of chopped sultanas.

      Reply
      • Adina says

        January 18, 2020 at 9:58 am

        Hi Cherith. I am glad you liked the recipe. But I have never made sweet crispbread, so I am not sure what to say. Experiment until you get what you like.

        Reply
    11. Cherith says

      January 18, 2020 at 2:53 pm

      Hi Adina

      Thank you, I’m about to try, I’ll let you know how I get on ?

      Reply
    12. Steph Sayer says

      May 17, 2020 at 9:56 pm

      A brilliant crispbread recipe and a lovely replacement for bread. What size baking tray did you use as I think mine was a bit big. Thank you.

      Reply
      • Adina says

        May 18, 2020 at 7:30 am

        Hi Steph. I am so happy you like the crispbread. My baking tray is 30x40 cm/ 12x16 inches.

        Reply
    13. Steph Sayer says

      May 18, 2020 at 9:34 pm

      Thanks Alina, I have to make another batch already as my 15 year-old twin granddaughters have eaten the lot!

      Reply
      • Adina says

        May 19, 2020 at 7:34 am

        So glad to hear it, Steph. 🙂

        Reply
    14. Adelina says

      November 25, 2022 at 6:49 pm

      Hi... I'm going to try this recipe because it looks easy and delicious. I'm wondering if the crackers could be made ahead and frozen?

      Reply
      • Adina says

        November 25, 2022 at 8:54 pm

        Hi Adelina. I never did, I don't think crispbread freezes well, I think it would be soggy when you defrost it.

        Reply

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