Multigrain spelt crispbread

Scandinavian baking book

I love Scandinavian food…rye bread, rollmops, gravadlax..all great. One of my favourite snacks at the moment is a delicious spelt crispbread from “Scandinavian Baking” by Trine Hahnemann. They have a certain sweetness that I adore but are savoury enough to top with cheese or accompany dips like beetroot or avocado houmous.


100g butter

75g rolled oats

75g rye flakes

25g poppy seeds

25g sesame seeds

1/2 tsp honey

100g wholegrain spelt flour

50g white spelt flour

1/2 tsp salt

1 tsp baking powder

Spelt crispbreads

Spelt crispbreads

There’s also a lovely topping to sprinkle on before baking (if there aren’t enough seeds in it already):

1 tbsp linseeds

1 tbsp white poppy seeds

1 tbsp sesame seeds

1 tbsp rye flakes

Preheat your oven to 150C and line a baking tray with baking parchment. Melt the butter in a large pan and add the oats, rye flakes, seeds and honey and remove from the heat. Stir in the flours, salt and baking powder plus 100ml boiling water and mix well. Then it gets messy…with cold water on your hands, press out the dough as thinly as possible onto your prepared baking tray. It’s quite tricky as it all gets pretty sticky but persevere and try to get as even as possible. Sprinkle evenly with the seeds and flakes for the topping and bake for 35 minutes. Leave to cool on the baking tray then break into chunks. Crispy, flaky and totally seedy – lovely with cream cheese.

seedy crispbreads

seedy crispbreads

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