Crispbread with thyme and honey

Crispbread with thyme and honey

Total: 1 hr 12 min. | Active: 30 min.
Nutritional value / 100 g: 448 kcal
, Fat: 35 g
, Carbohydrate: 23 g
, Protein: 8 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g wholemeal flour
1 bunch thyme, finely chopped, 2 tbsp set aside
¼ tsp sodium bicarbonate
¼ tsp salt
½ dl water
2 tbsp olive oil
1 tbsp honey
1 tbsp water
50 g mixed seeds (e.g. Campiuns)
¼ tsp sea salt

Whipped butter

100 g butter, soft
½ tbsp lemon juice
¼ tsp sea salt
½ bunch radish, thinly sliced
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How it's done

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Mix together the flour, thyme, baking soda and salt. Add the water, oil and honey, knead into a soft dough, cover and leave to rest at room temperature for approx. 30 mins. On a lightly floured surface, roll out the dough into a rectangle approx. 2 mm thick. Cut into rectangles (6 x 10 cm), place on a baking tray lined with baking paper, brush with water. Sprinkle with the mixed seeds and fleur de sel.

To bake

Approx. 12 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.

Whipped butter

Using the whisk on a hand mixer, beat the butter and lemon juice for approx. 2 mins. until light and fluffy, season with salt. Serve the butter and radish with the crispbread.

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