Crunchy Seed Crispbread Recipe
This homemade seed crispbread is light, crunchy, and packed with flavor from caraway, flaxseeds, sesame, poppy, and sunflower seeds. Made with a mix of rye and wheat flour, it's perfect for pairing with cheese, dips, or enjoying on its own as a wholesome snack. Easy to make and full of texture, this crispbread is a delicious addition to any table!
Ingredients
- 25 g Fresh yeast
- 2.5 dl Water (37°C / 98.6°F)
- 1.5 dl Caraway seeds
- 0,5 dl Flax seeds
- 05 dl Sesame seeds
- 1 dl Crushed sunflower seeds
- 1 tbsp Poppy seeds
- 150 g Rye flour
- 150 g Wheat flour
For topping:
- Flaky sea salt
- Sesame seeds
- Poppy seeds
- Flax seeds
- Water
Instructions
- Dissolve the yeast in warm water (37°C / 98.6°F).
- Add salt and all the seeds, then gradually mix in the wheat and rye flour while stirring.
- Knead the dough well, adding more flour (rye or wheat if too wet) if needed.
- Cover and let it rest for 30 minutes.
- To roll out the dough evenly and prevent sticking, place it between two sheets of nonstick parchment paper. Gently roll the dough out as thin as possible, applying even pressure. Once rolled, remove the top sheet of parchment paper and use a knife to score the dough into even squares. This method ensures uniform thickness and easy handling. 25 g Fresh yeast
- Prick the surface with a fork and let it rise for 20 minutes.
- Lightly sprinkle water over the surface and top with more seeds, such as poppy and sesame seeds.
- After sprinkling water over the dough and adding the seeds and salt, gently roll over the dough once more to ensure the toppings adhere securely.
- Bake each baking sheet separately to achieve crispy breads. at 225°C (435°F) for 5-10 minutes or until golden brown.
- Let cool slightly, then break along the scored lines.
- Allow to cool completely and store in an airtight container.
Notes
Enjoy your crispy, flavorful seed crispbread!