Homemade Crispbread

Crispbread, ideal base for a light supper. Just add some lettuce, cheese, cucumber, tomato and ready is your delicious sandwich. In a collection of recipes from Dr. Oetker I found the one for crispbread. I could hardly believe that the bread done at home would be as crispy as the one bought in a grocery. If you roll out the pastry very thin it will be as fimr to the bite and crispy as the commercial one.
For this recipe I tried a new version of cards making it easier to save and print it. I hope you enjoy these new cards when trying my proposals for yourself.

Easy and quickly done - ingredients to taste
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Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
For the yeast dough
  1. 5.3oz whole wheat flour
  2. 5.3oz spelt flour
  3. 1/2 cube of yeast
  4. 1 tea spoon salt
  5. 1/2 tea spoon paprika, some ground pepper
  6. 1.7oz butter
  7. 3/4 cup of water
For Sprinkling
  1. flax-, sesame-, poppy- and caraway seed, salt
  1. Cover your baking tray with parchment paper and heat the oven.
  2. Top and bottom heat: 360°F
  3. Fan assisted oven: 320°F
Yeast dough
  1. Mix flour, yeast and all other ingredients. Then start kneading at low speed and continue at highest speed for about 3-5 minutes. Divide the dough in halves and roll out very thin (0.1inch). Place the dough sheet on a tray, prick several times with a fork and lightly coat with water. Take your pastry wheel and cut 16-20 equal rectangles.Now sprinkle with seed you like best and put into the oven.
  2. Insertion: middle
  3. Baking time: 25-30 minutes
  4. Pull crispbread on a rack, let cool down with parchment paper and start baking the second half of the dough. If the rectangles still stick together after baking you can easily break them apart.
  1. In a well closed box you may store the bread up to three weeks. For another version add 5.3oz rasped chees to the flour.
Bastelesel http://www.bastelesel.de/
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