Fruit & Seed Crisp Bread

Fruit & Seed Crisp Bread

Kindly provided by Paul Jagger

Prep Time


Cook Time







Pre-heat oven to 180c fan, line a baking sheet with baking parchment.

In a large bowl mix flour, ground almonds, caster sugar, salt and bicarbonate of soda. Rub diced butter in with fingers to resemble bread crumbs. Add Fennel seeds, mixed dried fruit, flaked almonds, seed mix and orange zest.

Whisk eggs and buttermilk together then add to dry mix to combine with a wooden spoon.

Using your hands combine mix to form a ball, turn out onto a lightly floured surface and shape into a ball, only slightly kneading to combine mix (do not over knead).

Place the dough into a lightly greased 2lb loaf tin and rest for 15minutes. Bake for 1hr to 1hr 10mins until risen and golden brown, remove and turn out onto a wire rack to cool completely.

When completely cool wrap in cling film or foil and place in the fridge for at least 3-4 hours or the freezer for the same time before removing for slicing, this will make it easier to get the thin slices required.

With a serrated knife Slice into 5-7mm thins and place onto a baking sheet lined with parchment paper. Bake at 150c fan for 15 minutes, then turn over and bake for a further 10-15 minutes. Transfer to a cooling rack to cool completely.

Can be stored at room temperature in an airtight container for up to a week. When frozen you can remove and slice the required amount before placing back in the freezer for next time.

Tip: You can add your own mix of dried fruits using the same amounts above as well as using nuts such as pecan, walnuts and hazelnuts instead of seed mix.

Note: If freezing the loaf before cutting allow an extra 2-3 mins baking time to dry out slices