Crispbread
Crispbread is thin, snappy Scandinavian-style bread that needs no yeast and no starter. This version mixes rye and plain flour with sesame seeds and a little honey, rolled out thin and baked until it breaks with a clean snap. The dough comes together in a few minutes, and one batch makes 12 pieces to top with butter, cheese or smoked fish, or to serve with soup.
- Total
- 1 h 13 min
- Prep
- 25 min
- Cook
- 18 min
- Serves
- 12 crispbreads
- Per 1 crispbread
- 110kcal
Getting crispbread thin and even
Thin is what makes crispbread crisp, so the rolling is the part that matters. Rolling on baking paper stops the dough sticking and means you can lift the whole sheet onto the tray without stretching it. Roll from the centre outwards and keep turning the paper, so the dough stays an even thickness all over.
Rye flour has less gluten than plain flour, which is why this dough is firm and a little stubborn. It should not feel sticky. If it springs back while you roll, leave it to relax for five minutes under the bowl and carry on.
Step by step: how to bake crispbread
Tap a time to start a timer.
- Make the dough Heat the oven to 200°C (180°C fan), gas 6, and cut two sheets of baking paper to fit your baking trays. Mix the rye flour, plain flour and salt in a bowl. Stir the honey and oil into the warm water, pour it in and mix to a firm dough, adding a teaspoon more water if it is crumbly. Knead on a lightly floured surface for until smooth.
- Roll it thin Cut the dough in half. Roll each half out on a sheet of baking paper into a rectangle about 30 × 35cm and 2mm thick, dusting with rye flour whenever it sticks. Slide each sheet of paper onto a baking tray.
- Seed and score Prick the dough all over with a fork, scatter over the sesame seeds and press them in lightly with the rolling pin. Cut each sheet into six rectangles with a pizza wheel, leaving the pieces in place so they bake as one sheet.
- Bake Put the trays on two shelves and bake for , swapping them halfway, until golden with darker edges. Check from , because the thin edges brown first.
- Cool until crisp Slide the sheets onto a wire rack and leave them for . They firm up as they cool. Snap the pieces apart along the cut lines.
Toppings and serving ideas
Break the pieces into portions and top them with butter and mature Cheddar, cream cheese and smoked salmon, or mashed avocado. They are also good dipped into soup or served on a cheese board in place of crackers. For a lunch with more going on, spoon crab meat with avocado on top just before eating, so the base stays crisp.
For a version with more seeds, with sunflower and pumpkin pressed into the dough, see seeded crispbread.
Common problems and fixes for crispbread
- The pieces are chewy in the middle.
- The dough was rolled too thick. Roll to about 2mm and make sure the centre is as thin as the edges. Pieces that stay soft can go back into the oven at 150°C (130°C fan), gas 2, for 5–10 minutes.
- The edges burn before the middle browns.
- Many ovens brown unevenly, so swap the trays halfway as in step 4 and take the sheets out a minute or two early if the edges darken first. Even thickness matters just as much.
- The dough tears and cracks when you roll it.
- Roll it on baking paper rather than the worktop, dust lightly with rye flour, and press any cracks back together with your fingers. A teaspoon of extra water helps if the dough is dry.
Frequently asked questions about crispbread
How long does homemade crispbread stay crisp?
About a week in an airtight tin or container at room temperature. If the pieces soften, warm them in the oven at 150°C (130°C fan), gas 2, for 5 minutes and let them cool again.
Can I use different flours?
Yes. Swap the rye for wholemeal or spelt flour, keeping the total at 300g. Rye gives the dense, slightly sour flavour, while wholemeal is milder. Add the water a teaspoon at a time if the dough feels dry.
Which seeds can I use instead of sesame?
Poppy, sunflower, pumpkin, fennel or caraway seeds all work, one for one. Press larger seeds in firmly with the rolling pin so they stay put.
Is it vegan?
Not as written, because of the honey. Use maple syrup or agave instead and every ingredient is plant-based.
How did you like the recipe?
4.7 / 5 · 39 ratings
