Mo’s Crispbread Crackers

They say that imitation is the sincerest form of flattery. I love Dr Karg crackers but being on a tight budget can’t afford to eat them as often as I would like. So here is my recipe for a similar home-made, seeded crispbread cracker that is lighter, crispier and absolutely delicious.

Mo's Crispbread Crackers

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

50 crackers

Serving Size: 2

Mo's Crispbread Crackers


  • 125g rye flour
  • 125g spelt
  • 1 tsp dried instant yeast
  • 100 ml warm water
  • 50 ml milk
  • 50g Parmesan cheese
  • 40 g pumpkin seeds
  • 12 g oats
  • 12 g sunflower seeds
  • 12 g linseeds
  • 12 g caraway seeds
  • 7 g sesame seeds
  • 1 tsp salt
  • 1 tsp powdered seaweed
  • 20 ml olive oil


  1. Combine the flours, yeast, warm water and milk into a dough. Cover with a tea towel and put in a warm place for half an hour.
  2. Grate the cheese (not too finely) and weigh out all the seeds.
  3. Switch the oven to 200 C (400 F / gas mark 6) to preheat.
  4. After the half hour is up, add the rest of the dry ingredients to the dough.
  5. Knead in the olive oil.
  6. Line several baking trays with greaseproof paper.
  7. Dust a wooden board and pastry roller with flour. Break off a handful of dough and roll out to the thickness of the pumpkin seeds.
  8. Cut into 8 cm (3 inch) squares with a knife and lift onto the baking trays.
  9. Bake in the oven for 15-20 minutes until evenly light brown on top.
  10. Use a pan slice to remove them from the tray and put them onto a wire rack.
  11. Allow to cool and crisp for 10 minutes before eating.
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