Nordic Rye & Seed Crispbread Crackers
Thin, shatteringly crisp wholegrain rye crackers loaded with seeds, no added sugar, ready to snap and share.
Best for A wholegrain, high-fiber snack that keeps you full between meals without any added sugar
This is the crispbread I keep in a tin by the kettle: dark rye, four kinds of seed, and just enough water to bind them into a batter you spread paper-thin. No yeast, no proofing, no sugar, no oil-fried shortcuts, just wholegrain fiber and seeds baked slow until they snap. Break them into shards and top with anything, or eat them plain while they're still warm and smelling of toasted flax.
Ingredients
- 120 g wholegrain dark rye flour
- 60 g flax seeds , whole
- 60 g Sunflower seeds
- 50 g Pumpkin seeds , roughly chopped
- 30 g sesame seeds
- 4 g fine sea salt
- 240 ml water , just-boiled
- 2 g fine sea salt , for scattering (optional – can be omitted)
Instructions
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1
Heat the oven and line two baking sheets with parchment. In a large bowl, stir together the rye flour, flax, sunflower, pumpkin and sesame seeds and the fine sea salt until evenly combined.
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2
Pour in the just-boiled water and stir hard with a spatula. It will look loose at first; keep stirring for a minute until the flax and rye drink up the water and it thickens into a spreadable, sticky batter. Let it stand 5 minutes to hydrate fully.
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3
Divide the batter between the two parchment sheets. Lay a second sheet of parchment on top and, using your hands or a rolling pin, press and spread each into a thin, even layer no thicker than 3 mm, right to the edges. Peel off the top parchment and scatter with flaky salt.
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4
Bake for 25 minutes, then slide the sheets out and score the sheets into shards or squares with a knife. Return to the oven and bake until fully dry, crisp and deep golden with no soft center. Cool completely on the sheets, then snap along the scored lines. Store in an airtight tin.