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    Where Is My Spoon > Recipes > Bread

    Homemade Crispbread Recipe

    Last modified: Jan 13, 2024 ยท Published by Adina, Feb 2, 2018 ยท 27 Comments

    Jump to Recipe
    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.

    Easy Multi-Seed Crispbread with Oats and Spelt Flour

    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.

    Jump to recipe
    • Recipe ingredients
    • Tips for making crispbread
    • More bread recipes
    • Recipe
    • Homemade Crispbread Recipe
    Healthy Breakfast Tray

    I have prepared two different breakfast 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 โ€“ 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 colorful flood icing. I hope you will enjoy all of these recipes; I know we did. ๐Ÿ™‚

    Recipe ingredients

    • 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 it 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.
    Easy Multi-Seed Crispbread with Oats and Spelt Flour

    More bread recipes

    • Buckwheat Bread
    • Oat Bread without Yeast
    • Flaxseed Bread
    • Afghan Naan Bread
    • Yeast Apple Bread

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    three pieces of homemade crispbread with seeds.

    Homemade Crispbread Recipe

    Crispy, homemade crispbread recipe with spelt flour, sunflower seeds, flaxseed, and sesame seeds. A super easy recipe for delicious seeded crackers.
    4.45 from 9 votes
    Print Pin Share GrowSaved! Rate
    Course: Bread
    Cuisine: American, German
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10 -15 pieces
    Calories: 219kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 120 g/ 4.2 oz/ 1 cup wholemeal spelt or wheat flour
    • 120 g/ 4.2 oz/ 1 โ…“ cup rolled oats
    • 100 g/ 3.5 oz/ ยพ cup sunflower seeds
    • 50 g/ 1.7 oz/ โ…“ cup sesame seeds
    • 50 g/ 1.7 oz/ โ…“ cup flaxseed
    • ยฝ teaspoon fine sea salt
    • 2 tablespoons olive oil
    • 500 ml/ 1.7 oz/ scant 2 ยผ 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!

    More The Best Homemade Bread Recipes

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      Sun-Dried Tomato Bread
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      Easy Chive Bread
    • spel flour banana bread slices.
      Spelt Flour Banana Bread
    • golden and shiny yeast rolls made from scratch.
      Homemade Yeast Rolls from Scratch

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    Reader Interactions

    Comments

    1. Karen says

      November 04, 2023 at 5:44 pm

      5 stars
      Too delicious. I've also been making them with different combinations of seeds. Problem is they don't last long!

      Reply
    2. 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
    3. 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. ๐Ÿ™‚

        Reply
    4. 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
    5. Cherith says

      January 18, 2020 at 2:53 pm

      Hi Adina

      Thank you, Iโ€™m about to try, Iโ€™ll let you know how I get on ?

      Reply
    6. Cherith says

      January 18, 2020 at 4:03 am

      Hi, I have just baked these and thank you for the recipe. Iโ€™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
    7. 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
    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. 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
    10. 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. ๐Ÿ™‚

        Reply
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    4.45 from 9 votes (8 ratings without comment)

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