Homemade Crispbread Recipe

4.87 from 15 votes

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

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American, German

Diet: Vegan

Servings: - 15 pieces

Calories: 227kcal

Author: Adina

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.

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.
Flour: You will need wholemeal flour. You can use spelt or wheat, or a mixture of both. I use whatever I happen to have.