Sunday, 4 November 2012

Crispbread with rye, spelt and seeds

The crispbread is made of rye and spelt flour, sesame, flax, sunflower and pumpkin seeds. The seeds give the crispbread a bit of a nutty taste, making it a delicious and healthy snack.

This crispbread was served at a lunch buffet at my work - I fell in love with the taste of rye and seeds immediately. The friendly and skilled chefs in the kitchen shared the crispbread recipe with me. 

Making the crisp bread is very easy - it takes only about 25 minutes to make and bake the crispbread. All of the seeds contain healthy fatty acids, and sesame seeds especially are a good source of calcium.

Crispbread with rye, spelt and seeds (makes about 20)


0,5 cup (1 dl) oatmeal
0,5 cup (1 dl) sesame seeds
0,5 cup (1 dl) flax seeds
0,5 cup (1 dl) sunflower seeds
0,5 cup (1 dl)pumpkin seeds
1 cup  (1,5 dl) spelt flour (or plain wheat flour)
1 cup (2 dl) rye flour
1 cup (2 dl) water
0,5 cup (125 ml) oil
1 tsp baking powder
2 tsp salt


1. Mix all ingredients together and divide the dough into two parts.
2. Line the baking tray with a baking sheet. Flatten the dough out into a thin layer using your fingers to start with - set first a baking sheet on the top of the dough (see the pictures above). Thereafter use a rolling pin.
3. Cut the dough with a knife or a pizza cutter to small squares.
4. Preheat the oven to 180 C / 350 F degrees. Bake the crispbread for 12-15 minutes or until golden brown.

The bread remains crispy if you keep it in an airtight container.

- Bon appetit!


  1. ohhhh, so close to gluten free
    i can almost smell it!
    i could change up some things
    and make it work....i love this idea.
    (i'm missing bread but my gutt loves
    me for it)
    happy crunching,

    1. Hi Jennifer, I think you easily can make the bread gluten free by substituting the spelt and rye with rice flour & other non-gluten flour ... Let me know how it went, I'M a novice in gluten- free baking :-)


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