Knækbrød (Crispbread) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/4 cup rye flour
1/2 cup spelt flour
1/4 cup instant or quick rolled oats
2-1/2 tablespoons sesame seeds
1-1/2 tablespoon buckwheat
1-1/2 tablespoon flaxseed
4 tablespoons sunflower seeds, roasted and salted
7 tablespoons pumpkin seeds, roasted and salted
1-1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup water
1/3 cup sunflower oil
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Directions: |
Directions:Preheat oven to 410 F.
Mix all the ingredients until obtaining a smooth dough. The dough must not be kneaded too long.
Divide the dough into three portions. Roll out the dough thinly between 2 sheets of parchment paper.
With a sharp knife, cut rectangles the size you’d like in the dough.
Bake for 20 minutes. To obtain crispy knækbrød, increase cooking time by a few minutes.
Cool completely on wire rack and store in a well-sealed metal box. |
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Number Of
Servings: |
Number Of
Servings:40 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: We find the first traces of this crispbread in Sweden around 500 AD.
Originally, they were was made round with a hole in the middle so that the breads could be stored for a long time, threaded on long sticks hanging from the ceiling. The traditional recipe as we know it today was invented about 500 years ago.
Traditionally, knækbrød was baked twice a year, at the end of the summer, just after harvest and again in the spring.
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