Paired with honey and a sharp cheddar cheese, these twice baked nut & seed bread crisps are a delightful addition to any charcuterie board or picnic lunch.
[Disclaimer: This post is sponsored by Torakand Adventures LLC and is part of a series of recipes developed for the fictional fantasy setting of Lost Colonies, an immersive live-action roleplaying community in the DC, Maryland, and Virginia area. This post also contains affiliate links, and I will earn a commission if you purchase through those links.]Jump to Recipe
Twice-Baked Nut & Seed Bread Crisps
One of my favorite lunches is also the simplest – some sharp cheddar cheese, a few slices of cured salami, some jam or honey, and a good bread to eat it all with. This Twice-Baked Nut & Seed Bread is particularly delicious, both warm from the oven or turned into cracker-like bread crisps with a second bake. Salty and sweet, it’s the perfect way to elevate your typical meat and cheese picnic lunch.
This recipe for Twice-Baked Nut & Seed Bread Crisps is part of a series of recipes inspired by the fictional cultures and traditions of Lost Colonies, a live action roleplaying experience based in the DC, Maryland, and Virginia area. (You can learn more about this collaboration in the first post of the series.)
Journeyman Bread & the Port Cities of Ziel
Few things feel more like home to a resident of Ziel than a loaf of fresh-baked Journeyman Bread. I’ve met more than my share of sailors who have strong memories of their mother or father presenting them with a slice, warm from the oven, full of crunchy nuts and seeds, and slathered with a pad of imported butter. Loaves are always baked in threes – one to eat like this, right away, but the other two saved, sliced thin, and baked a second time into cracker-like bread crisps. This makes the Journeyman Bread perfect for storage on a long ship journey.
– Excerpt from A Traveler’s Guide to Sobukand by Donla Pheinkuk
Founded by sailors in the rough terrain along the east coast of Sobukand, the fictional region of Ziel is comprised of five port cities. Due to the rocky terrain and nearby active volcano, there is very little agriculture in Ziel. Instead, much of the food is either harvested from the wild or imported from other regions. Having access to foods that can be stored for long journeys would be of paramount importance to a culture reliant on overseas shipping and trading, so I thought a protein-packed nut and seed cracker would be a good choice for a long sea voyage.
This recipe for Nut & Seed Bread Crisps is far more palatable (but not as long-lasting) as historical hard tack, which was carried on long journeys for a hearty, if not delicious, way to consume calories. I think for a fantasy setting you’ll excuse erring to the side of good flavor over shelf-life in this case.
Enjoy this Nut & Seed Bread – either warm or turned into bread crisp crackers – alongside creamy cheese, cured meats, and dried fruits at your next picnic. I can attest that it tastes absolutely divine paired with chunks of raw honeycomb if you can get some, but honey will do just as well if you can’t.
Twice-Baked Nut & Seed Bread Crisps
- 1 tablespoon butter (for greasing the loaf pans)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup plain low-fat yogurt
- 1 cup milk
- ¼ cup cane or turbinado sugar
- ¼ cup honey
- 1 cup seeds (I used ¼ cup flax seeds, ¼ cup sunflower seeds, and ½ cup pumpkin seeds)
- ½ cup nuts (I used a mix of slivered almonds and broken pecans)
- 1 teaspoon cinnamon
Mix & bake the loaves:
- Preheat the oven to 350 degrees F. Grease 3 small loaf pans with butter.
- Stir together the flours, baking soda, and salt, followed by the yogurt, milk, sugar, and honey. When combined, mix in the seeds, nuts, and cinnamon. The batter will be thick.
- Spoon the batter into the prepared loaf pans. They should not be overflowing. Bake for 40-50 minutes, until a toothpick can be inserted and come out clean.
- Eat the bread warm with butter, or prepare to bake the loaves a second time to make them into bread crisps.
Bake a second time:
- Preheat the oven to 300 degrees F.
- Let the loaves cool completely, and then place in the freezer for about 20 minutes. Once partially frozen, use a bread knife to slice the loaves thinly.
- Arrange the slices on a foil-lined baking sheet in one single layer. Bake for 15 minutes, flip each slice, and bake an additional 15 minutes. The slices should be crispy but not burnt.
- Serve with various cheeses, honey comb, jams, and charcuterie. Store in an airtight container for 3-5 days.