Crisp/Hard Bread Recipe

Name: Crisp/Hard Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Wholemeal Rye Flour; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Rolled Oats; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Bran; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sesame Seeds; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sunflower Seeds; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Flax Seeds; 2 teaspoons Salt; 2 cups, 15 tablespoons, 1 teaspoon, 1/3 pinches Water; 1 Tablespoon Honey; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Almonds, Chopped

Servings: persons

⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Wholemeal Rye Flour
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Rolled Oats
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Bran
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sesame Seeds
⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sunflower Seeds
6 tablespoons, 2 teaspoons, 4-5/8 pinches Flax Seeds
2 teaspoons Salt
2 cups, 15 tablespoons, 1 teaspoon, 1/3 pinches Water
1 Tablespoon Honey
6 tablespoons, 2 teaspoons, 4-5/8 pinches Almonds, Chopped

1
Instead of milliliters you could use cups-one cup equals about 200 milliliters. The measurements aren't that important; mix in what you want, just make sure the end result is a thick paste that should be fairly easy to spread out thinly on a baking sheet covered with baking parchment paper. If you manage to spread it out really thin, you could cover three baking sheets and make about 50 crisp breads. I prefer to mix all the ingredients except for the almonds, which I drizzle over the crisp bread and carefully press into the bread right before I shove it into the oven. Sometimes I also drizzle poppy seeds over the top.
2
If you have a hot air oven, you can bake several trays at a time. Heat oven to 175 degrees Celsius or 342 degrees Fahrenheit, cook the crisp bread for 10 minutes, then take out the tray and cut/route the bread with a pizza wheel into small squares of the size you'd like (I make mine about the size of a piece of presliced cheese for convenience!). Put the tray back into the oven for about 30 minutes or maybe more, you'll have to check with your oven. The bread will not be super hard right after you take it out of the oven, but will firm up after it has cooled down (preferably on a cooling rack). If it's not hard enough still after cooling down, you could pop it back into the oven for 10 minutes. Stored in a dry place, they could keep for months! Mine don't last more than a week, though. Served with a nice chicken or egg salad or cured salmon, they make for a great breakfast, midday meal or even dinner, if you serve a soup alongside it.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Wholemeal Rye Flour, ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Rolled Oats, ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Bran, ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sesame Seeds, and more.

Yes, Crisp/Hard Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp/Hard Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions