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.