ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: multi-grain crisp bread

Misc.

Hi all bakers out there,

There is a commercially made crisp bread here in Australia. I like it a lot because it's low in salt, fat and it's multi-grains... It's not a bread but a BISCUIT. You can eat it with cheese spread or smoke salmon and etc. but I prefer it as it is... Nothing needed to top the good taste. It is just named crisp bread for some reason? I have done the web wide search but couldn't find one similar recipe... Could someone help me? Thanks in advance.

MsgID: 024261
Shared by: michelle, oz
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Houston's Hawaiian Steak Marinade - Closer Version
  • This is the closest to the real thing. HOUSTON'S HAWAIIAN STEAK MARINADE 2 qts. cider vinegar 2 qts. granulated sugar 5 heaping tablespoons granulated garlic (not garlic powder) 5 heaping tablespoons ground ginger C...
  • Pennsylvania Dutch Egg Spaetzle
  • PENNSYLVANIA DUTCH EGG SPAETZLE "Spaetzle are little dumplings made from fresh egg pasta, and they are traditionally served with pot roast, brisket or short ribs. They are easy to prepare and quite delicious. The tric...
  • Bruschetta with Three Different Toppings
  • BRUSCHETTA WITH THREE DIFFERENT TOPPINGS 24 Italian bread slices FOR HILLS OF ROME TOPPING: 3 tablespoons olive oil 4 cups coarsely chopped onion 4 garlic clove, minced 1 tablespoon dried...
  • Marshall Field's Gorgonzola Couscous
  • GORGONZOLA COUSCOUS 2 tablespoons unsalted butter 1 small leek, trimmed, washed, and diced 2 cups chicken broth 2 cups couscous 1/2 cup heavy (whipping) cream 4 ounces crumbled Gorgonzola cheese Salt and freshly groun...
  • Gluten Free Mock Rye Bread (Bread Machine)
  • GLUTEN FREE MOCK RYE BREAD 1 1/2 cups brown rice flour 1/2 cup rice bran 1/2 cup tapioca flour 1/2 cup potato starch flour 1 tbsp xanthan (or guar) gum 1 tbsp caraway seeds 1/2 tsp salt 1/2 cup dry milk (non-instant) ...
  • Cherry Tomatoes Filled with Goat Cheese
  • CHERRY TOMATOES FILLED WITH GOAT CHEESE 20 large cherry tomatoes* 8 ounces fresh goat cheese 2 tablespoons extra-virgin olive oil 1 green onion, white and green parts, thinly sliced on the diagonal 1 tablespoon basil ...
ADVERTISEMENT
  • Steamed Chicken Salad with Sesame Sauce (Japanese)
  • STEAMED CHICKEN SALAD WITH SESAME SAUCE 3 to 4 green onions 2 small cucumbers Salt and pepper 10 ounces boneless chicken thighs with skin 1 teaspoon sesame oil 1 tablespoon sake Small piece of ginger, crushed ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: multi-grain crisp bread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!