Once you’ve tried baking your own crispbread, you won’t want to stop. It is tasty and nutritious, and you can use different types of flour, seeds and spices to create endless variations. Use an ordinary rolling pin or a pegged one to produce the classic “holes” in the crispbread.
Below you will find recipes for Seeded crispbread, Cumin crispbread, Gluten-free healthy crispbread, Spiced rye crispbread, Cheese crackers, Poppy seed crispbread and Crispbread.
50 g yeast
500 ml lukewarm water
2 tbsp Dansukker Soft Brown Sugar
1 1/2 tsp salt
400 ml plain flour
800 ml dark rye flour
75 ml linseeds
75 ml sesame seeds
75 ml sunflower kernels
75 ml millet flakes
Dissolve the yeast in the lukewarm water in a bowl. Add the sugar, salt, flour and rye flour. Work the dough thoroughly, then leave to rise for 1 hour. Place the dough on a floured surface and knead well. Divide into three pieces. Roll out each piece using rye flour to ensure that it does not stick. When the dough is about 2 mm thick, brush with water and sprinkle with the seeds. Roll the seeds into the dough to ensure that they stick. Cut into pieces. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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500 ml milk
3 tbsp Dansukker Light Syrup
1 tsp salt
1 tbsp ground cumin
25 g yeast
200 ml plain flour
300 ml rye flour/wheat flour mix
700 ml graham flour
Heat the milk, syrup, salt and spice to 37 °C. Crumble the yeast into a bowl, add the liquid ingredients for the dough and stir until the yeast dissolves. Work in the flour until you have an elastic dough. Cover and leave to rise for 1 hour.
Put the dough on a floured worktop, divide it into 20 pieces and roll them out thinly. Use a pegged rolling pin or prick with a fork. Place on parchment-lined baking trays. For variation, brush the bread with a little water and sprinkle with poppy seeds or sesame seeds before baking to give it a different flavour. Bake in the centre of the oven at 200 °C for 12-15 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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300 ml flour
100 ml sunflower seeds
100 ml crushed buckwheat
50 ml linseeds
50 ml sesame seeds
1 tsp Dansukker Dark Muscovado Sugar
1 egg
50 ml rapeseed oil
200 ml boiling water
Combine the dry ingredients in a bowl. Add the egg, oil and water, and work together to make a dough. Divide the dough into four pieces. Place each dough section between two pieces of baking paper and roll out into thin sheets. Prick with a fork. Bake in the centre of the oven at 200 °C for approx. 20 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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25 g yeast (1/2 sachet)
500 ml milk
3 tbsp Dansukker Light Syrup
1 tsp salt
1 tsp ground or crushed fennel seeds
1 tsp ground or crushed cumin seeds
400 ml dark rye flour
400 ml graham flour
300-350 ml rye flour/wheat flour mix
Warm the milk to about 37 °C. Crumble the yeast into a mixing bowl and pour in the milk. Stir until the yeast dissolves. Add the syrup, salt and spices. Work in the flour. Cover and leave to rise for 1 hour. Put the dough on a floured worktop and knead until smooth. Divide it into 40 pieces, and roll them out into thin sheets. Place on parchment-lined baking trays and bake in the centre of the oven at 225 °C until they change colour. Leave to cool on a wire rack. Store in a dry, airtight container.
The recipe was made by
25 g yeast
250 ml lukewarm water
2 tbsp Dansukker Bread Baking Syrup
200 ml shredded strong cheese
500 ml plain flour
100 ml oat bran
100 ml linseeds
100 ml sesame seeds
Decoration
Salt flakes
Crumble the yeast into a mixing bowl and add the water. Stir until the yeast dissolves. Mix in the syrup and cheese. Work in the other ingredients. Cover with a tea towel and leave to rise for 45 minutes. Put the dough on a floured worktop and knead until smooth. Split the dough into two pieces. Roll out into thin sheets and place on parchment-lined baking trays. Cut into squares using a knife or pastry wheel. Sprinkle with salt flakes. Bake in the centre of the oven at 175 °C for 20-25 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
The recipe was made by
25 g yeast
350 ml lukewarm water
200 ml mixed seeds, any
1 tbsp whole cumin seeds
1/2 tsp salt
2 tbsp Dansukker Soft Brown Sugar
200 ml rye flour/wheat flour mix
Approx. 400 ml plain flour
Poppy seeds
Crumble the yeast into a bowl. Add the water and stir until the yeast dissolves. Add the seeds, cumin, salt and sugar. Work in the flour until you have a fairly solid dough. Cover and leave to rise for 1 hour. Put the dough on a floured worktop and divide it into 20 pieces. Roll out the pieces until they are roughly 2-3 mm thick. Scatter the poppy seeds on top and roll these into the dough using a pegged rolling pin. Bake in the centre of the oven at 250 °C until the bread changes colour, about 8 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
The recipe was made by
100 g sourdough
2 dl lukewarm water
3 tbsp Dansukker Bread Baking Syrup
1 tsp salt
1-2 tsp aniseed and fennel seeds
2 dl wheat bran
2 dl coarse-grained rye flour
4 dl plain flour
1 dl sesame seeds
1 dl linseeds
Recipe for sourdough can be found here
Put the sourdough in a mixing bowl and add the water. Mix in the syrup, salt, aniseed and fennel seeds and bran. Add the rye and wheat flour (plain flour) and knead the dough thoroughly. Cover the bowl and leave to rise for 2 hours. Put a baking tray in the centre of the oven and set the oven temperature to 250 °C. Put the dough on a floured worktop and roll it into a length, then divide the length into pieces. Roll each piece out into a flat round using a knobbed lefse rolling pin. Sprinkle with sesame seeds and linseeds and press them into the surface of the dough with the rolling pin. Lift each round onto a sheet of baking parchment then place the parchment on the hot tray in the oven. Bake for about 5 minutes. Leave to cool on a wire rack. Store the crispbreads in a dry place. The seeds are optional.
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