Crispy, homemade crispbread recipe with spelt flour, sunflower seeds, flaxseed and sesame seeds. A super easy recipe for delicious seeded crackers.
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. 🙂
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.
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:
Homemade Crispbread Recipe
Ingredients
- 120 g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
- 120 g/ 4.2 oz/ 1 ⅓ cup rolled oats
- 100 g/ 3.5 oz/ ¾ cup sunflower seeds
- 50 g/ 1.7 oz/ ⅓ cup sesame seeds
- 50 g/ 1.7 oz/ ⅓ 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.
Angie@Angie's Recipes says
Crunchy, seedy and good for you!
Adina says
It is!
Anca says
Sounds really great. I will try it. We love eating crispbread, so it will be fun to make it at home.
Adina says
It is so easy, Anca, it will be ready in no time.
allie @ Through Her Looking Glass says
Great simple recipe Adina. I hope my kids will like this too, healthy and delicious. Have a great weekend! xo
Adina says
Thank you, Allie, I hope you get a chance to try this crispbread.
Sissi says
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...
Adina says
Thank you , Sissi.:)
mjskitchen says
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!
Sandy says
These were so easy and delicious. Thanks for the recipe!
Adina says
Hi Sandy, I am so glad you tried and liked the crisp bread. 🙂
Elaine Miller says
Spelt crackers are delicious
Adina says
Love them too.
Elaine Miller says
Would like to receive your recipes. Thanks
Adina says
I am glad to hear that, Elaine. If you submitted your email address to the newsletter, you will hopefully receive the new recipes.
Eva says
Hi sorry, is the amount of water correct? 500ml seems a lot ?
Adina says
That is the right amount. The mixture will be very wet before baking.
Cherith says
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.
Adina says
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.
Cherith says
Hi Adina
Thank you, I’m about to try, I’ll let you know how I get on ?
Steph Sayer says
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.
Adina says
Hi Steph. I am so happy you like the crispbread. My baking tray is 30x40 cm/ 12x16 inches.
Steph Sayer says
Thanks Alina, I have to make another batch already as my 15 year-old twin granddaughters have eaten the lot!
Adina says
So glad to hear it, Steph. 🙂
Adelina says
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?
Adina says
Hi Adelina. I never did, I don't think crispbread freezes well, I think it would be soggy when you defrost it.