Seeded Whole Wheat Crispbread Recipe

Whisk together ½ cup (125 mL) warm water and 1 tbsp (15 mL) of the flour. Sprinkle in yeast; let stand in warm draft-free place until frothy, about 10 minutes.

In separate bowl, whisk together remaining flour, flaxseeds, sesame and poppy seeds, salt and oil until crumbly. Mix in yeast mixture until dough clumps together, adding up to ¼ cup (60 mL) more flour to make stiff dough.

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

Divide dough in half. On lightly floured surface, roll out dough, one piece at a time, 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 rimless baking sheets; sprinkle with coarse salt (if using). Bake in top and bottom thirds of 375F (190C) oven, rotating and switching pans halfway through, until golden and crisp, 20 to 25 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Makes about 40 pieces.

Yeastless Method: Omit yeast and proofing. Whisk 1/2 tsp (2 mL) baking powder into dry ingredients and let dough rest in refrigerator for 10 minutes before rolling.