Multi-seed crispbread 🌱

I grew up on crispbread – or knäckebröd as it’s called in Swedish. Crispbread used to accompany all our meals. At home and in school. And that’s probably why I still prefer crispbread to ordinary bread.

Mix 1 dl cracked rye flour with 1 dl pumpkin seeds, 1 dl sesame seeds and 1 dl chia seeds. Add 1 dl water and 2 tbsp olive oil. Let the dough rest for 15 minutes and then flatten it thinly. The easiest way to do this is by rolling out the dough between two sheets of parchment paper. Sprinkle with fleur de sel and bake for 45 minutes at 150°C.

Crack into smaller pieces and serve as is, with butter or cottage cheese and cress.


8 Comments Add yours

  1. I like both: crispbread and ordinary bread. I think I will try your recipe.

    Liked by 1 person

  2. Mums! says:

    Please do 👍🏼 I look forward to hearing your feedback ☺️

    Liked by 1 person

  3. Miranda says:

    This sounds a bit like the savory crackers I made not long ago but everything is mixed up in one dough rather than a cracker dough that has a topping. I will definitely be trying it! (But don’t tell the Danes I’m eating something Swedish)

    Liked by 1 person

  4. Mums! says:

    Thank you for your comment, dear Miranda 🙏🏻😂😘 My lips are sealed 🙊 Have a fabulous day ☀️


  5. Garden Gal says:

    I’ve never had this I will definitely add it to my must try’s…thank you

    Liked by 1 person

  6. Mums! says:

    You’re very welcome, dear 😊 Please feel free to share the result 😘


  7. vonc00ker says:

    Sounds and looks yummy … and easy! I’ve no clue what a “dl” is (I’m ‘Murican) so I’ll just go with “roughly equal amounts” since everything is just 1dl.

    Liked by 1 person

  8. Mums! says:

    Thanks you so much, dear 🙏🏻 One deciliter equals roughly 0.4 cups 🇪🇺🇺🇸 But equal amounts will obviously do as well 💡 Please feel free to let me know how your crispbreads turned out 👍🏼


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