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.
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:
- 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.