Swedish Crisp Bread

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December 5, 2016

Recipe by The Little Plantation

  • Cook: 1 hr 15 mins



150g of (organic) spelt flour

150g of (organic) corn flour

100g of (organic) sunflower seeds

1tbs of (organic) black sesame seeds

50g of (organic) pumpkin seeds

50ml of (organic) olive oil

300 ml of boiling water

1 tsp salt


1Weigh and prepare all your ingredients and pre-heat the oven to 150C/130CFAN/300F.

2Mix the dry ingredients in a large bowl. Add the oil to the dry ingredients and mix with a wooden spoon until combined. Then pour the boiling water into the mixture and stir until nicely combined.

3Prepare two large baking tray by covering each with parchment paper/greaseproof baking paper. Split the mixture in half, placing each half on one of the prepared baking trays. Then cover the mixture with a sheet of grease proof paper and spread thinly by rolling over the parchment paper with a rolling pin. Then use your hands to spread it even thinner and more evenly, especially in the corners (as shown in one of the images above). Roll the mixture out as thinly a possible. Do the same for the second half of the mixture.

4Once done, carefully peel the parchment paper off the top of the mixture and place the baking trays in the oven.

5Bake at 150C/130C Fan/300F for about 60-75 minutes (depends on your oven) or until it's nice and crunchy and you can easily snap a piece off.

For instructions on the other 3 variations visit The Little Plantation


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