Whole Wheat Sesame Crispbread Whole Wheat Sesame Crispbread

Author: Canadian Living

The quick yeast method yields slightly thick crackers, and the even quicker yeastless method makes thin crackers. 

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009



In small bowl, mix warm water with sugar. Sprinkle in yeast; let stand in warm place until frothy, 10 minutes.

In separate bowl, whisk together flour, sesame seeds, oil and salt until crumbly. Mix in yeast mixture until clumped together, adding up to 1/4 cup (50 mL) more flour, if necessary, to make stiff dough.

Turn out dough onto lightly floured surface; knead just until smooth. Cover with plastic wrap and let rise in warm place until no longer springy and slightly risen, about 1 hour. (Or let rise in refrigerator overnight; let come to room temperature, 2 hours, before proceeding.)

Divide dough in half. On lightly floured surface, roll out each to 1/8-inch (3 mm) thickness. Let rest for 5 minutes. On unfloured surface, roll out again, making two 13- x 8-inch (33 x 20 cm) ovals. Transfer to 2 ungreased baking sheets.

Bake in 375°F (190°C) oven until golden and crisp, 15 to 20 minutes. Transfer to rack; let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts Per piece: about

  • Sodium 30 mg
  • Protein 1 g
  • Calories 31.0
  • Total fat 2 g
  • Potassium 25 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 2.0
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Whole Wheat Sesame Crispbread