Cumin crispbread

Thin, hard crispbread is a traditional Scandinavian bread which has its origins in Sweden in the 6th century. Just as in this recipe, you can experiment with different spices to liven up the strong flavour of the wheat and rye. Many different types of crispbread are produced nowadays and creating new variants has become a trend at some restaurants. Home-made crispbread not only tastes good but, spread with butter and sprinkled with sea salt, also adds a special touch as an appetizer before a meal. Furthermore, it is low in calories and keeps for a long time.

10–15 crispbreads

25 g yeast
500 ml lukewarm water
275 g wheat flour
300 g rye flour
A few pinches of ground cumin
1 tsp salt
Sea salt


Crumble the yeast into the warm water and mix together well. Then add the flour and the cumin. Knead the dough until it is smooth and leave to rest for around half an hour.

Shape the dough into a round on a floured work surface. Roll it out thinly and prick it with a fork. Sprinkle a little sea salt on top. Leave the dough to rise for another few minutes and then bake it in the oven at 225°C until it is crisp and golden brown.