Nordic Crisp Bread w. Seeds & Whole Grain Flour

Today I want to share with you my all-time favorite nordic bread snack – crispbread.

These crunchy treats are a staple in my household and trust me, once you try them, you won’t be able to stop munching on them.

One of the crispbread’s biggest producers is the Swedish brand Wasa, which you may have heard of.

But nothing beats the taste of homemade crispbread.

I recently served these crispbreads at my Nordic birthday brunch and they were a hit!

They pair perfectly with cheese, sausage, jam, chocolate, or just as a snack.

Plus, they’re light and the perfect size so you don’t feel too full and can enjoy the whole brunch menu.

I went with a plain version for this batch to give my guests the freedom to top them with whatever they like.

But feel free to get creative and add your own flavors.

I used pumpkin, sesame, and flax seeds, but you can use any kind of seeds you prefer.

The same goes for flour – I used three different types of whole wheat flour, but you can use almost any type of flour.

Be careful with gluten-free, it may not work in this recipe.

So there you have it, my favorite snack that’s crispy, crunchy, healthy, and totally addictive.

They’re healthy and packed with good calories.

Try this recipe and let me know if you’re hooked – I won’t apologize!

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Nordic Crisp Bread w. Seed

Nordic Crisp Bread w. Seeds & Whole Grain Flour
Course Snack
Servings 4
Calories 1634kcal


  • 2 dl Sesame seeds
  • 2 dl pumkin seeds
  • 2 dl flaxseed
  • 2 dl oil (use a flavour free one as rapeseed or sunflower)
  • 7 dl flour (I used kamut flour, oat flour and wholegrain wheat flour)
  • 4 dl water
  • 2 tsp baking powder
  • 2 tsp salt


  • Preheat oven to 400 °F/200 °C
  • Mix all of the seeds together with the flour, baking powder and salt.  Add all of the water and oil and combine well together.
  • Take approximately 1/4 of the dough and place on a piece of parchment paper. Top it with another piece of parchment paper in the same size. Use a rolling pin to spread out the dough in between the layers of paper, and roll it as thin as the thickness of the pumpkin seeds allow you too. Hopefully the dough will stay in between the paper, or else you just remove excess dough and use for next round. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes.  Continue procedure until all dough has been used. You can re-use the top parchment paper here for all portions.
  • Slide the parchment on to a baking stone and place in the oven. Bake for 15 minutes until crispy and golden (cooking time will depend on thickness of dough).
  • When the crisp breads are done, remove from oven and let cool for 5 minutes. Break them along score lines, let cool completely and store in an airtight container.




Calories: 1634kcal | Carbohydrates: 160g | Protein: 36g | Fat: 98g | Saturated Fat: 9g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 45g | Trans Fat: 0.2g | Sodium: 1404mg | Potassium: 828mg | Fiber: 24g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 762mg | Iron: 18mg