Bread Crisps

These bread crisps can be made with or without sourdough discard, making them an incredibly flexible and practical recipe for everyday baking. Crisp, crunchy, flavorful, and packed with wholesome ingredients, they are the perfect homemade snack for both adults and kids. Whether enjoyed on their own, paired with cheese, dipped into spreads, or served alongside soups and salads, these crisps are wonderfully satisfying and surprisingly addictive.

What makes these bread crisps especially special is the combination of seeds, nuts, dried fruit, and whole grain flours. Every bite is filled with texture and flavor — crunchy seeds, nutty richness, subtle sweetness from dried fruit, and the deep earthy flavor of whole grains all working beautifully together. The balance between savory and slightly sweet elements makes them versatile enough for snacking, entertaining, or even breakfast with cream cheese or butter.

One of the best things about this recipe is how adaptable it is. You can choose almost any whole grain flour depending on your preference or what you already have in the pantry. Whole wheat, spelt, rye, einkorn, or multigrain flour all work beautifully and bring their own unique flavor and texture to the final crisps. The same flexibility applies to the mix-ins as well. Sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, walnuts, pecans, almonds, cranberries, raisins, apricots, or figs can all be adjusted to create your own favorite combination.

If you have sourdough discard available, it adds wonderful flavor and depth to the dough while helping reduce waste in a delicious way. However, the recipe works equally well without discard, which makes it accessible and convenient for everyone regardless of whether they maintain a sourdough starter.

The process itself is simple and rewarding. The dough is first baked as a loaf, then sliced thinly and baked again until perfectly crisp and golden. This double-baking method creates that signature crunchy texture while allowing all the flavors to fully develop. As the crisps bake, the aroma of toasted seeds, nuts, and whole grains fills the kitchen and makes it almost impossible to wait for them to cool.

These bread crisps also store extremely well, making them ideal for meal prep, lunchboxes, charcuterie boards, road trips, or healthy homemade snacking throughout the week. Kept in an airtight container, they stay crisp and flavorful for days.

Another reason I love this recipe is that it feels both nourishing and indulgent at the same time. Packed with fiber, whole grains, seeds, and nuts, these crisps are wholesome while still tasting absolutely delicious.

A huge thank you to my friend Eszter for sharing such a wonderful recipe. It has quickly become one of my favorite ways to create a healthy, flavorful snack that the entire family truly enjoys.

Ingredients

Dough

• 100g whole grain spelt (33%)
• 100g emmer flour(33%)
• 100g red fife wheat flour(33%)
• 30g rye malt (10%)
• 60g sourdough discard(20%)
• 300g buttermilk (100%)
• 60g dark honey (20%)
• 15g olive oil (5%)
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 90g seeds (flaxseed, chia seed, pumpkin seeds, sunflower seeds)
• 140g nuts (hazelnuts, walnuts, almonds )
• 140g if any dried fruits (cranberries, dates, figs, prunes)

Directions

• Mix dry ingredients (all flour,baking soda, baking powder, salt).
• In separate bowl mix all liquid ingredients with seeds and nuts(buttermilk, sourdough discard, honey, oil and all nuts and seeds and dried fruits).
• Pour liquid ingredients into a dry mixture. Mix all together.
• Spread oil all over your baking pan( I was using 9×4 inch pan).

• Bake at 375F for 15 minutes, then lower temperature to 350F and bake for 20 more minutes.
• Let it cool down, cover with plastic wrap and let rest until next day.
• Slice loaf on 2 mm thick slices.
• Place all sliced bread on baking tray.

• Bake 300F for 15 min, flip over each crisp, continue baking for 15 more min.
• Let them cool down completely and store in airtight container.

Bread Crisps

3040kcal

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Prep 20 minutes mins

Cook 1 hour hr 5 minutes mins

Rise & Rest Time 12 hours hrs

Total 13 hours hrs 25 minutes mins

These crispy, crunchy bread crisps are packed with wholesome whole grains, a variety of seeds, crunchy nuts, and sweet bits of dried fruit. Made with a base of rich buttermilk and dark honey, they make an incredible, nutrient-dense snack for both adults and kids.

Servings 1 loaf

Cuisine Global

Ingredients

1x2x3x

The Whole Grain Dry Mix

• ▢ 100 g Whole grain spelt flour (33%)
• ▢ 100 g Emmer flour (33%)
• ▢ 100 g Red fife wheat flour (33%)
• ▢ 30 g Rye malt (10%)
• ▢ Baking soda 1/4 tsp
• ▢ Baking powder 1 tsp
• ▢ Salt 1/2 tsp

The Inclusions & Liquid Emulsion

• ▢ 300 g Buttermilk (100%)
• ▢ 60 g Sourdough discard (20%)
• ▢ 60 g Dark honey (20%)
• ▢ 15 g Olive oil (5%)
• ▢ 90 g Mixed seeds (Flaxseed, chia seed, pumpkin seeds, sunflower seeds)
• ▢ 140 g Mixed nuts (Hazelnuts, walnuts, almonds)
• ▢ 140 g Mixed dried fruits (Cranberries, dates, figs, prunes, finely chopped)

Equipment

• ▢
  Large Mixing Bowl
• ▢
  Standard Loaf Pan (9×4 inch size)
• ▢
  Pastry Brush
• ▢
  Baking Trays
• ▢
  Plastic Wrap
• ▢
  Very Sharp Chef’s Knife or bread slicer

Method

Prevent Sleep ModePrevent Sleep Mode

Wet and Dry Blending

1. Prepare the Oven: Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the 100g of whole grain spelt flour, 100g of emmer flour, 100g of red fife wheat flour, 30g of rye malt, 1/4 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
3. In a separate bowl, stir together all the liquid ingredients alongside the inclusions: the 300g of buttermilk, 60g of sourdough discard, 60g of dark honey, 15g of olive oil, 90g of mixed seeds, 140g of mixed nuts, and 140g of chopped dried fruits.
4. Pour the wet inclusion mixture directly into the dry flour bowl. Stir the components together thoroughly until fully combined into a thick, uniform, and heavy batter.

The Initial Loaf Bake & Overnight Rest

1. Grease a standard 9×4 inch loaf pan generously with olive oil or butter, then scrape the heavy batter into it, smoothing out the top surface.
2. Slide the pan into the oven and bake at 375°F (190°C) for exactly 15 minutes.
3. Lower the oven temperature down to 350°F (175°C) and continue baking for 20 more minutes until the loaf structure sets completely.
4. Remove from the oven and let it cool down entirely. Once cold, wrap the loaf tightly in plastic wrap and let it rest undisturbed on your counter until the next day. Note: Do not skip this overnight rest, or the bread will crumble to pieces when you try to slice it.

Micro-Slicing & Low-Heat Crisping

1. Next Day: Preheat your oven to 300°F (150°C).
2. Unwrap the rested loaf. Using a very sharp chef’s knife or an electric bread slicer, slice the loaf into uniform, paper-thin slices measuring roughly 2 mm thick.
3. Arrange the thin bread slices in a single layer across your baking trays.
4. Bake at 300°F (150°C) for 15 minutes, carefully flip each crisp over to the opposite side, and continue baking for an additional 15 minutes.
5. Remove from the oven and let them cool down completely on a wire rack—they will become perfectly rigid, snappy, and crisp as they reach room temperature. Store in an airtight container.

Nutrition

Calories3040kcalCarbohydrates358gProtein85gFat147gSaturated Fat24gPolyunsaturated Fat18gMonounsaturated Fat58gCholesterol33mgSodium355mgPotassium2331mgFiber52gSugar133gVitamin A530IUVitamin C3mgCalcium689mgIron18mg

Notes

• The Mandatory Slicing Intermission: Attempting to slice this loaf into paper-thin 2mm wafers straight out of the oven will result in an absolute mess of warm crumbs. The overnight rest under plastic wrap allows the starches to undergo retrogradation and locks the dense network of nuts and sticky dried fruit firmly in place, giving you clean, unmarred slices the next morning.
• Flour Customization and Swaps: If heirloom grains like emmer, spelt, or red fife are difficult to track down in your local area, do not worry. You can successfully substitute them by using equal amounts of any standard whole grain whole wheat flour or whole wheat pastry flour without disrupting the underlying liquid-to-dry ratios.
• The Role of the Sourdough Discard: The 60g of sourdough discard is included in this formula strictly as an acid and flavor component rather than a leavening device. The natural acids present in the discard react alongside the buttermilk to activate the baking soda instantly, ensuring the heavy, nut-loaded batter expands just enough to avoid a rock-hard core.
• Adjusting Honey and Malt Inclusions: If you prefer a less sweet snack cracker, you can safely scale down the honey ratio without needing to alter any other liquids in the recipe. Additionally, if rye malt is unavailable, it can be replaced dynamic-for-dynamic with an equal weight of your preferred whole grain flour.

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