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.
bread, charcuterie, cheese board, cracker, nut, picnic, seed
(for greasing the loaf pans)
whole wheat flour
plain low-fat yogurt
cane or turbinado sugar
(I used ¼ cup flax seeds, ¼ cup sunflower seeds, and ½ cup pumpkin seeds)
(I used a mix of slivered almonds and broken pecans)
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.