I really want to share this easy crispbread recipe with you, because it’s such a delicious, simple, and healthy staple. It’s super easy to prepare! Full of crunchy seeds, and tastes fantastic with savory or sweet toppings—or simply on its own as a snack. I’ve brought it to party buffets several times, and it’s always been a hit.
Ingredients for making Crispbread with Seeds:
- Water
- Whole grain oat flakes
- Spelt flakes
- Whole grain spelt flour
- Baking powder
- Pumpkin seeds
- Sunflower seeds
- Ground flaxseed
- Sesame seeds
- Salt
- Ground coriander seeds
- Olive oil
Needed Equipment:
- Baking trays
- Baking sheet
How to Make Easy Crispbread with Seeds:
Prepare the Dough:
Start by preheating your oven to 180°C / 360°F, top and bottom heat.
You’ll only need one big bowl for this recipe. First, mix together the oats, spelt flakes, and spelt flour with the baking powder. Once the grains are combined, add all the seeds: pumpkin seeds, sunflower seeds, flaxseed, and sesame seeds, stirring them in evenly. Next, season the mixture with salt, ground coriander, and give it a good stir. After that, pour in the cold water and olive oil, and mix everything thoroughly until the dough comes together.
Finally, let the dough sit for 15 minutes so the ingredients can fully absorb the liquid and bind well.
Roll Out the Dough:
After resting, the dough should be nicely combined. Now, it’s time to roll it out.
Here’s the trick: roll the dough between two sheets of parchment paper, because it’s quite sticky.
First, place about a quarter of the dough onto the center of a parchment sheet. Then, place another sheet on top.
Next, start flattening it out with your hands under the paper. After that, grab your rolling pin and roll it out thinly until the paper is evenly filled.
The edges will be uneven — no worries! Carefully, peel off the top parchment and then fold in the rough edges using the bottom parchment paper. Finally, press the dough back out again to create a more uniform edge.
Define the Crispbread Shape:
Once baked, you won’t be able to cut the crispbread cleanly. That’s why we do this step before baking. Take a large knife and gently press it straight down into the dough to mark your preferred crispbread sizes. Try not to drag the knife — it would tear up your nicely rolled dough. After baking, these insertions will turn into perfect break lines.
Bake the Crispbread with Seeds:
This dough makes enough for four baking sheets of crispbread. Depending on how many trays you have, you’ll bake in batches. I usually place two trays in the oven at a time.
Bake at 180°C / 360°F for about 20 minutes, until golden brown. Then, reduce the heat to 120°C / 250°F. Wedge a wooden spoon in the oven door and let the crispbread dry for another 10 minutes.
To check if it’s ready, snap a piece — if it breaks cleanly and feels nice and crispy, it’s done.
Once it’s ready, remove the crispbread (with the parchment) from the trays and let it cool. After cooling, snap along the break lines to portion.
Now, repeat the baking steps with the remaining dough.
Finally, store your crispbread in an airtight container or plastic bag.
Enjoy the crunch!
I hope you liked this crispbread with seeds recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Chestnut bread
- Wild garlic bread
- Crispy fried pita bread
- Vegan Salmon avocado bread
- Vegan Banana Bread Recipe (Simple & Delicious)
- Coffee Banana Bread
Easy Crispbread with Seeds
This easy crispbread with seeds is a crunchy, healthy snack you’ll love! Perfect for savory and sweet toppings. So simple to make!
- Total Time: 55 Minutes
- Yield: 4 sheets 1x
Ingredients
- 400 ml water
- 150 g whole oat flakes
- 100 g spelt flakes
- 60 g whole grain spelt flour
- 7 g baking powder
- 80 g pumpkin seeds
- 80 g sunflower seeds
- 80 g ground flaxseeds
- 50 g sesame seeds
- 12 g (2 tsp) salt
- 1,3 g (1 tsp) ground coriander seeds
- 40 ml olive oil
Instructions
Prepare the Dough:
Preheat your oven to 180°C / 360°F, top and bottom heat.
Take one big bowl, mix together the oats, spelt flakes, and spelt flour with the baking powder.
Add all the seeds: pumpkin seeds, sunflower seeds, flaxseed, and sesame seeds.
Season the mixture with salt, ground coriander.
Pour in the cold water and olive oil, and mix everything thoroughly until the dough comes together.
Finally, let the dough sit for 15 minutes so the ingredients can fully absorb the liquid and bind well.
Roll Out the Dough:
Roll the sticky dough between two sheets of parchment paper.
Place about a quarter of the dough onto the center of a parchment sheet. Then, place another sheet on top. Start flattening it out with your hands under the paper. Grab your rolling pin and roll it out thinly until the paper is evenly filled.
To even the edges, carefully peel off the top parchment, and then fold in the rough edges using the bottom parchment paper. Finally, press the dough back out again to create a more uniform edge.
Define the Crispbread Shape:
Take a large knife and gently press it straight down into the dough to mark your preferred crispbread sizes. Try not to drag the knife — it would tear up your nicely rolled dough. After baking, these insertions will turn into perfect break lines.
Bake the Crispbread with Seeds:
This dough makes enough for four baking sheets of crispbread.
Bake at 180°C / 360°F for about 20 minutes, until golden brown.
Reduce the heat to 120°C / 250°F. Wedge a wooden spoon in the oven door and let the crispbread dry for another 10 minutes.
To check if it’s ready, snap a piece — if it breaks cleanly and feels nice and crispy, it’s done.
Remove the crispbread (with the parchment) from the trays and let it cool.
Snap along the break lines to portion.
Finally, store your crispbread in an airtight container or plastic bag.
- Prep Time: 25
- Cook Time: 30 Minutes
- Category: Bread
- Method: Baking
- Cuisine: International
- Diet: Vegan