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Seeded crisp breads

Seeded crisp breads recipe

I have had a lovely morning searching the net for recipes for crispbread, and not found what I want. This afternoon I have made my first experiment in designing my own, and I think the results are worth sharing.

Makes 20

  • 8oz stone ground flour
  • 8oz mixed grain flour available for bread making
  • 2 oz rolled oats
  • 1 level tsp salt
  • 1/2 tsp baking powder
  • 1tsp sugar
  • 4oz butter, chilled
  • 1 tbs flax seeds
  • 4tbs pumpkin seeds
  • 4tbs sunflower seeds
  • 2tsp honey optional
  • 4 oz water, plus 1-2 tbsp, if needed

Combine flours, oats, baking powder and salt. Rub in the butter in small pieces until it is well dispersed. Stir in the flax seeds and 2 tbs each of pumpkin and sunflower seeds. Add water and honey until the mixture starts to come together into a medium textured dough. Refrigerate the dough for about 1/2 hour.

Preheat the oven to 375F.

Flour a board and roll out the dough into a rectangle 8” x 6” then sprinkle right to the edges with the remaining seeds. Continue rolling the rectangle until it is 1/8th” thick and the seeds are well pressed in (about the depth of a commercial crispbread) Trim the sides (these can be balled up rerolled and also cut in fingers)

Cut the width into 5 equal strips, pressing a sharp knife firmly down to cut the nuts and the strips by 4 giving 20 fingers and place on oiled baking sheets. Roll out the trimmings and cook with the fingers.

Bake for 18-25 minutes, until edges are brown.

For serving with aperitifs 1 ¼” squares are very useful topped with cream cheese, soured herrings etc.

Cool completely and store in an airtight container. Several of the seeds will fall off, they are delicious in a salad.

About Gabby

Gabrielle Hall has written 32 posts on this blog.

We live in the French Basque Country in  a house with about an acre of garden/woodland allowing us to continue, in retirement, a life focussed on self sufficiency. We both love cooking and always try to give our family and friends food that we have produced.

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One Comment

  1. These sound nice, and the perfect thing to cook on a Sunday. I like the sound of topping them with some cream cheese. What about some salmon, black pepper and a squeeze of lemon too?!

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