Fiddlesticks Julie's Rye Crispbread Recipe
Experience the wholesome, rustic charm of *Fiddlesticks Julie's Rye Crispbread Recipe*, a Scandinavian-inspired snack that’s as nourishing as it is satisfying. Made with hearty rye and whole wheat flours and packed with the nutty goodness of flaxseeds, sesame seeds, and sunflower seeds, this easy-to-make crispbread is a perfect blend of texture and flavor. With just a handful of pantry staples, including olive oil and a pinch of salt, this recipe yields crunchy, versatile crackers that pair beautifully with creamy cheeses, hummus, or your favorite spreads. Quick to prepare and baked to perfection in under an hour, these homemade crispbreads are ideal for snack time, cheese boards, or as an on-the-go treat. Plus, they stay fresh for up to two weeks, making them a convenient and healthy option for any occasion. Indulge in the simple pleasure of this rye crispbread—a recipe designed for fans of wholesome, homemade delights!
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Ingredients
- 250 grams Rye flour
- 50 grams Whole wheat flour
- 30 grams Flaxseeds
- 30 grams Sesame seeds
- 30 grams Sunflower seeds
- 1 teaspoon Salt
- 300 milliliters Water
- 2 tablespoons Olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C) and line two large baking trays with parchment paper.
Step 2
In a large mixing bowl, combine the rye flour, whole wheat flour, flaxseeds, sesame seeds, sunflower seeds, and salt. Mix well.
Step 3
Add the water and olive oil to the dry ingredients, stirring until a thick, cohesive dough forms. If the dough is too sticky, you can add a small amount of additional rye flour.
Step 4
Divide the dough into two equal portions. Place one portion between two sheets of parchment paper and roll it out as thin as possible, about 1/8 inch (3 mm) thick. Repeat with the other portion of dough.
Step 5
Carefully transfer the rolled-out dough, still on the parchment paper, onto the prepared baking trays.
Step 6
Using a pizza cutter or a sharp knife, score the dough into rectangles or desired shapes for easy breaking later.
Step 7
Bake in the preheated oven for 45–50 minutes, or until the crispbreads are golden brown and crisp. Check frequently during the last few minutes to prevent over-browning.
Step 8
Remove the trays from the oven and allow the crispbreads to cool completely on a wire rack. Once cooled, break them along the scored lines.
Step 9
Store the crispbreads in an airtight container at room temperature for up to two weeks. Enjoy them plain, or serve with cheese, hummus, or your favorite spread.
Nutrition Facts
| Serving size | (728.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1788.0 |
| Total Fat 79.1g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 20.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2401.2mg | 0% |
| Total Carbohydrate 248.2g | 0% |
| Dietary Fiber 59.0g | 0% |
| Total Sugars 4.1g | |
| Protein 50.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.6mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2095.8mg | 0% |
Source of Calories