Recipe by: Jenny Blom

Source: TBD

Makes: one baking try of crisp bread


  • 200 ml (heaped ¾ cups) Dinkel wholegrain flour or wheat flour
  • 100 ml (scant ½ cup) sunflower seeds
  • 100 ml (scant ½ cup) sesame seeds
  • 50 ml (scant ¼ cup) linseeds/flaxseeds (can be crushed)
  • 50 ml (scant ¼ cup) pumpkin seed (optional)
  • A pinch of sea salt flakes
  • 100 ml (scant ½ cup) canola oil
  • 200 ml (heaped ¾ cups) boiling water


  • Add all ingredients except the oil and water into a bowl and mix.
  • Add the canola oil and water at the same time, and mix again.
  • Put the dough on a baking tray with baking paper and make it flat and even.
  • Add some sea salt flakes on top.
  • Take a knife and mark the dough into squares, so it is easier to break the crisp bread into smaller squares when ready.
  • Bake in the oven at 150 C (300 F) for 1 hour.
  • Serve with butter or cheese.

Download PDF here: Swedish Healthy Crispbread