Description

Adapted slightly from My Cooking Journey

A savory, crisp, cracker-style Scandinavian bread that is easy to make, keeps for weeks and makes a delicious base for open-faced sandwiches, avocado toast and scrambled eggs. Chock full of healthy seeds and whole grains!

Ingredients

Scale

Dry Ingredients:

1/2 cup whole grain rye flour or whole wheat flour
3/4 cup oat bran (or quick cooking oats)
1/4 cup oat fiber (or wheat bran)
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pepitas (roasted pumpkin seeds)
2 Tablespoons flax meal
1 teaspoon dried minced onion
1/2 teaspoon granulated garlic
1 – 2 Tablespoons Everything Bagel Seasoning

Wet ingredients:

1 – 1 1/4 cups water, warmed
1/2 Tablespoon honey or maple syrup

Instructions

Preheat the oven to 350 F. and line a large (12×16 inch) baking sheet with silicon baking mat or parchment paper.
In a medium/large mixing bowl, stir together all the dry ingredients.
In a separate smaller bowl, stir together 1 cup of the warmed water and the honey until well mixed.
Add the honey water to the larger bowl and stir gently. Let rest for 3 – 5 minutes to allow the water to be absorbed into the grains a bit, then stir again. You should have a slightly thick, nicely wet batter. Add a bit more water if the dough is stiff.
Pour the batter onto the prepared pan and use a spatula to spread it evenly into a very thin layer spanning the entire pan. Try to make sure it’s just as thin in the middle as it is on the edges. For extra flavor and effect, sprinkle with a bit more everything bagel seasoning and lightly press into the dough.
Bake at 350 F. for 10 minutes, then remove from the oven and use a dough cutting tool or knife to score the dough or cut into about 20 pieces, roughly even in size. Return to the oven and bake for 30 – 40 minutes longer or until the bread is golden brown on top and crisp.
Let cool and enjoy! Will keep for several weeks in a bag. If the crisp bread softens over time, toast it in a toaster oven to freshen and re-crisp it.

Notes

I’ve tried this with both rye and whole wheat flour and found that the rye flour is easier to handle/spread.

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Nutrition

Serving Size: 1 crisp bread
Calories: 38
Carbohydrates: 4.6 g
Fiber: 3.3 g
Protein: 1.5 g

Keywords: Bread, Crisp bread, Scandinavian, Swedish, Nuts, Seeds, Fiber, Heart healthy