6 Grain Bread Crisp Mix

Code: RD-0905

Suggested Uses:
• Sweet
• Savory



Blend Attributes

17.5% Whole Grains

5% Fiber

11.4% Protein

*per 100g






Savoury 6 Grain Bread Crisp

Servings: 2 small loafs


  • 450 g (2 + 2/3 cup) 1 Grain Bread Crisp Mix (RD-0905)
  • 40 g (1/3 cup) Parmesan cheese grated
  • 30 g Sundried tomatoes chopped
  • 40 g (1/4 cup) Pine nuts
  • 40 g (1/4 cup) Pumpkin seeds
  • 240 ml (1 cup) Water


  • Pre-heat oven to 300ºF / 150ºC (no convection)
  • Slightly oil or butter 2 bread pans.
  • If needed, drain and sponge off the oil from the tomatoes before they are chopped and scaled.
  • Put all the ingredients, except the water, in a bowl and mix slightly with a fork to disperse them uniformly.
  • Add the water and mix with a wooden spoon or a spatula, just enough to moisten all the ingredients.
  • Divide the dough into 2 separate molds and spread uniformly if needed.
  • Bake for 60 minutes or until a knife in the center comes out clean.
  • Let cool for 15 minutes on a rack before turning the molds upside down to unmold the breads.
  • Immediately wrap the breads in a plastic wrap and place in the refrigerator for at least 1 hour (ideally overnight) in order to soften the crust and ease the slicing.
  • Preheat oven to 275ºF / 135ºC, no convection.
  • With a bread knife slice into thin slices of 4-5 mm (3/16 in).
  • Place the slices on a baking sheet on 1 tier.
  • Let dry in the oven until they are crispy, approximately 60 minutes.
  • Let cool and serve.

Technical Data Sheet





Farinart Catalogue