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Twice-Baked Nut & Seed Bread Crisps

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.

Makes three mini loaves or two regular sized loaves.

Course Brunch, Snack
Cuisine American
Keyword bread, charcuterie, cheese board, cracker, nut, picnic, seed
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Freeze 20 minutes
Total Time 1 hour 40 minutes
Servings 3 small loaves

Ingredients

  • 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

Instructions

Mix & bake the loaves:

  1. Preheat the oven to 350 degrees F. Grease 3 small loaf pans with butter.

  2. 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.

  3. 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.

  4. 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:

  1. Preheat the oven to 300 degrees F.
  2. 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.

  3. 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.

  4. Serve with various cheeses, honey comb, jams, and charcuterie. Store in an airtight container for 3-5 days.