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| This great recipe, inspired by traditional Swedish knäckebröd crispbread, is from baker Sue Hudson and makes use of our Naked Barley Flakes and Wakelyns' YQ Flour. |
These delicious Naked Barley Crispbreads are based on the traditional Swedish knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!
Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C
Makes about 30
IngredientsFirst Stage
Second Stage
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Simple recipe. Fabulously tasty.
Just about to make another batch, this time using oat flakes to see what they’re like. (Also I’ve run out of barley.)
Just taken my first batch of these out of the oven. Couldn’t resist trying one with a little cheese. AMAZING! And so simple. Definitely making again.
Btw I didn’t have any barley flakes so just substituted rolled oats (porridge oats) instead. Will try barley in future.
Surprisingly easy and fuss-free to make. I’ll never buy crisp bread again – this spoils you for anything less tasty or healthy.
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Sue Hudson
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