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Rye Crispbread

These are healthy and quick and easy to make. And are part of our Rye January at Dough & Daughters HQ.


100g butter

75g rolled oats

80g rye flakes

25g sesame seeds

25g poppy seeds

100g wholegrain spelt flour

50g white spelt flour

1/2tsp salt

1tsp baking powder


15g linseeds

15g poppyseeds

15g sesame seeds

15g rye flakes


Preheat your oven to 150c/gas mark 2.

Then line two trays approx. 45 cm by 35cm with baking parchment.

Melt the butter gently, and add the oats and rye flakes, and the seeds. Remove the pan from the heat. Stir in the flours ( we usually use a bigger mixing bowl for this), add the baking powder and salt.

Boil the kettle and weigh out 100g of boiling water carefully, and add this to the mixture.

The mixture will be very wet and sticky and the only way to handle it, is with wet hands.

Take small quantities of the wet mixture and press it out as thinly as possible on the baking parchment. Sprinkle the seeds over them and don't worry about making it look pretty. These little crisp breads are all about taste and health.

Once you have used all the mixture, bake them for 35 minutes. Once you take them out of the oven, leave them on the tray to cool completely. These are great with almost anything and keep for up to a week in an airtight container.

As we say in Denmark : Velbekommen !


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