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Naked Barley Crispbreads “Knäckebröd”

Naked Barley Crispbreads “Knäckebröd”

by Gabriel Titchiner August 11, 2016

This great recipe, inspired by a traditional Swedish crispbread, comes in from Sue Hudson, who is a great friend to all of us here at Hodmedod's. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk 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


First Stage
  • 100g Naked Barley Flakes
  • 1tsp Easyblend yeast
  • 150ml Lukewarm Water
  • 50ml Olive Oil
  • 1tbsp Sunflower Seeds (optional)
Second Stage


  1. Mix all the first stage ingredients together and rest for 30 minutes to soften.
  2. Add all the other ingredients and mix well in the bowl.
  3. Place a handful of dough on to a sheet of baking parchment, put a similar sized sheet of parchment on top and roll flat with rolling pin. It should be about the thickness of a 50p piece, but if you prefer a thinner crispbread then that is also good!
  4. Carefully peel off the top sheet of parchment and score the dough into strips or squares. Neaten the edges and add cutoff dough to the next batch.
  5. Lift the crispbreads on to baking sheet and continue with the other balls of dough, using the spent top parchment for your base next time.
  6. Bake in batches, 15 minutes or until baked to your preferred colour.

Gabriel Titchiner
Gabriel Titchiner


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