I’ve just returned from a trip to Norway and tried some really amazing food while I was there. While I was slightly disappointed by the loaves of bread – I had expected more dark rye bread or seeded bread, although perhaps I just wasn’t looking in the right places – but I LOVED the crispbread we happened to stumble upon. So when I got back I decided to make a seeded rye crispbread of my own!
This Seeded Rye Crispbread tastes great on its own as a snack, but is great for eating with lashings of butter or some soft cheese and Norwegian (or Scottish as we are back home now) salmon!
What do you need to make this Seeded Rye Crispbread?
I tried to recreate the crispbread I had in Norway. I think I will need to try a few different twists on this recipe as I feel like I couldn’t quite have the exact flavour of what I had in Norway. But it was still very yummy! I suppose you can’t really go wrong with seeds, salt, and rosemary 😉.
All you need to make this crispbread is some rye flour and porridge oats, as well as a variety of different seeds. I used sesame seeds, linseeds, flax seeds and sunflower seeds. The sesame and flax seed are important for the texture of the crisp bread and to absorb some water, but you could replace e.g. the sunflower seeds with pumpkin seeds. I also flavoured the crispbread with dried rosemary and flaked sea salt. The dough is brought together with some warm water and a spoonful of honey!
More Bread Recipes
I love baking bread, but I’ve actually never made crispbread before! But this was so much fun and so easy that I think I will make it more often from now on! If you’d like to try out some of my bread recipes, why not try some of my favourites below:
- Chia and Linseed Bread
- Pesto Star Bread
- Crusty Sourdough Bread
- 3-day French Baguettes
- Olive, Garlic and Rosemary Focaccia Bread (Bake Off Box)
- Muntermacher | German Seeded Carrot Bread
- German Pretzels | Laugenbrezeln
- Pumpkin Seed Sourdough Bread
- Paul’s Ciabatta Bread Sticks (Bake Off Technical Challenge)
- Overnight No-Knead Twist Bread
- Cheddar Cheese and Chive Soda Bread
- Homemade Bagels
Seeded Rye Crispbread (Norwegian-inspired)
Recipe
Ingredients:
- 80g rye flour
- 90g porridge oats
- 36g sesame seeds, plus extra for topping
- 70g golden linseeds
- 40g sunflower seeds, plus extra for topping
- 2 tbsp flax seeds
- 1 tsp flaked sea salt, plus extra for topping
- 1 tsp dried rosemary
- 250ml lukewarm water
- 1 tbsp clear honey
Method:
- In a mixing bowl, mix together the flour, oats, seeds and rosemary. Measure 250ml lukewarm water in a measuring jug and dissolve 1 tbsp of honey in it.
- Pour the liquid into the bowl with the dry ingredients and mix to combine. Leave the mix to stand and absorb the liquid for 5-10 minutes.
- In the meantime, preheat the oven to 170°C and line two baking trays with some non-stick baking paper.
- Spoon half of the mixture onto each of the two trays, then use a spatula or the back of a metal spoon to spread the mix into an even, thin layer, around 2-3mm thick.
- If you like, you can sprinkle some additional sunflower and sesame seeds, as well as some sea salt flakes over the top of the crisp bread before baking.
- Bake the crisp bread in the preheated oven for 10 minutes. Remove the trays from the oven and use a sharp knife to score the crispbread into rectangular pieces. This will make it easier to break later.
- Return the crispbread to the oven and bake for a further 30-40 minutes until the crispbread has dried out. Be careful to not burn the edges.
- Leave the crispbread on the trays until cooled completely, then break into pieces along the lines you scored previously.
