Stack Of Seeded Crispbread
Crispbread can make you think of dull diet fodder, reminiscent of corrugated cardboard and only willpower makes you crunch your way through it. However when you make your own, you have a wonderful thin crispy wafer that can be flavoured with whatever you have in the cupboard. Herbs, garlic, flaxseeds, Paprika, cheese or any twist you choose. The secret to good crisp bread is that you have to roll it really, really thin and bake it in a hot oven.
Use A Cookie Cutter For Shapes
Use a cookie cutter to cut hearts or circles, don’t use very pointy shapes as the ends burn too easily. These make a great gift tied with ribbon or as an tasty extra with a wonderful soft camembert or brie as a hostess gift. Break into random shards and dip into cheats hummus or guacamole, top with smoked salmon and mandolin sliced radishes or pickled cucumbers. The options are endless. I love them just as they are, chunky with seeds as an accompaniment to a dry white wine.
Shards Of Seeded Crispbread
- 230g Rye flour
- 130g Plain flour
- 2 level tsp salt
- 1 level tsp of quick acting dry yeast
- 230mls of tepid water
- 150g Mixed seeds, I used pumpkin, sunflower, flax and sesame seeds.
- Put the rye flour, plain flour and salt into a large mixing bowl and stir to combine. Sprinkle over the yeast and stir again.
- Make a well in the centre and add the water and gradually stir the flour into the water using either a wooden spoon or your hands until you get a firmish dough.
- Turn out onto a lightly floured work top. Knead for about 5-7 minutes until the dough feels smooth and elastic. Place into an oiled bowl and cover with cling film or a damp tea towel and leave in a warm place, not the oven, for 1-2 hours until the dough has doubled in size.
- Preheat oven 220c, 200c fan, gas mark 7, 425f
- After the dough has risen turn it out onto a clean work top and cut in half, place half the dough back in the bowl and cover. Set aside. Roll out the dough between two sheets of parchment paper until it's very thin, about 2mm.
- Sprinkle with the seeds and roll just enough to press the seeds into the surface. Prick all over with a fork.
- Now cut into shapes (or bake as one sheet and break into shards once cooled.) using a cookie cutter, peel off the pieces you don't need and leave the shapes on the parchment without moving them. Place the parchment paper on a baking sheet and bake for 10 - 15 minutes, this will vary depending on how thinly you've rolled the dough. Be sure the crispbreads are cooked through, turn and bake on the reverse if necessary.
- You may need to cook these in batches, repeating with the dough still on one side in the bowl.
- Remember they wont be really crisp until they are cold. Store in an airtight container.
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I do love thin crispbread and these look fab – GG – will be giving them a try when I have a kitchen again.
I hope you enjoy them, once you get a kitchen back. GG
Rye and seeds..I know I will love these nutritious seedy crackers. They look awesome, GG:
They’re so good, I love that they’re just as good on their own as they are topped with delicious goodies. GG
Wow, GG, these look and sound quite divine.
Thanks Liz, give them a try. GG
What great crackers and you have styled them beautifully. I do love the image with the mixture rolled out and waiting to be turned into crackers. The mixture of seeds would give these lovely texture and flavour xx
The different sizes of seeds make them even more tasty and crunchy. GG
Can I just say that that is the best looking crispbread? The pic of the dough being cut looks like a gorgeous fabric pattern!
Thanks Lorraine, I’ve just made a second batch with Parmesan in the dough. Fab. GG
Beautiful!!! What gorgeous photos you take, I wanna grab one of your crisp bread and chomp away with my Fri-YAY arvo bevie. 🙂
Thank you Anna. GG
These are beautiful. 🙂 We’re big fans of crispbread in our house. 🙂
Crisp reads are so useful and homemade ones really delicious. GG
Perfectly timed for the silly season – or any time of year. I bet they are perfect with a bitey cheddar and a glass of white wine.
Great for entertaining and just snacking on. GG
Hi GG, I made my own crackers once and I thought they were so much better than store bought, I know I would love these.
They are just much fresher and of course, there’s the benefit of being able to choose your own flavour. GG
I keep meaning to make my own crackers or crispbreads but never seem to get around to it. Yours look splendid and I know my family would love them:-)
Its worth it but remember they need to be really thin. GG
Oh these look delicious and your photos are fab! My eldest will love these with some hummus when he comes home from Uni in a few weeks time, thank you!
Perfect with hummus or guacamole, they don’t last long in this house. GG
Your photographs are just stunning GG. Rye crisp bread has been on my list of things to try making for years AND I still haven’t done it. Would be thrilled if I could produce anything that looks half as good as these.
Thank you Choclette, your comment is very kind. GG
These simply sound delicious – maybe served with salmon & cream cheese Mmmmmm
Salmon and cream cheese would be perfect, mmm, might have to make some more. GG
These sound so good!! I would love to have them with cream cheese and a fruit paste! YUM!
Thanks so much for sharing
Julie
Gourmet Getaways
Perfect with membrillo, a little quince is always a good thing. GG
Oh GG these look superb! I’ve made oatcakes in the past, which were yummy, but now I have a severe craving for these little beauties. Actually, this year Jonny & I are making each others crimbo gifts, he would love these along with a bottle of red and lump of quality cheese – thanks for the recipe petal!
Janie x
Sounds like my kind of gift. I love getting foodie stuff, especially if it’s homemade. GG
These beautiful crackers are just the kind of thing I would like to nibble on. Thanks for sharing such a gorgeous recipe, GG. xx
Thanks Kellie. They’re also great with sesame seeds and a little parmesan sprinkles on them before cooking. GG