Crisp bread

Crisp bread
1H 20M

Isn’t it an elemental pleasure to bite into crisp bread? The crunch, the breaking and the crumbs of crisp bread crackers have a special charm. There’s also the great taste, since your favourite Argeta, fish and meat pâté No. 1 in Europe, is a delicious accompaniment to oat flakes and pumpkin, sesame, sunflower and flax seeds.


  • rye flour100 g
  • fine oat flakes80 g
  • sesame seeds60 g
  • pumpkin seeds60 g
  • sunflower seeds50 g
  • flax seeds30 g
  • honey1 tbsp
  • salt0.5 tsp
  • warm water300 ml

They’re easy to prepare and the baking itself will take around 45 minutes. Don’t hold back – get baking some crisp bread, since later on each pleasure-filled bite will reward your effort!


  1. Preheat the oven to 160°C.

  2. Mix the honey into the warm water until dissolved.

  3. Stir into the water the flour, oat flakes, all the seeds and salt.

  4. Mix the ingredients, then allow to stand for 15 minutes for the water to soak in.

  1. Place a sheet of parchment paper on a large baking tray, then spread the mixture thinly over it.

  2. Bake for 15 minutes at 160°C.

  3. Place the tray on the counter and cut the bread into squares.

  4. Then bake the crisp bread for a further 45 minutes at 160ºC

If you share this recipe, don't forget to add #ArgetaBread 😉   

Which one will you use on a freshly baked bread?

Which one will you use on a freshly baked bread?

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