Knäckebröd – Swedish Multi-Seed Crispbread
This was on my to-do list since I explored the Scandinavian Cuisine for the BM. So I thought why not add this Bread/Crispbread for A to Z International FlatBread series, where we a group of bloggers are dishing out three different types of FlatBread/Pancake series. Do check out the links below, if you want to explore more of the Bread’s.
Knäckebröd or Crispbread is a staple of Danish cuisine. You can find this crispbread across Scandinavia. It is called as knekkebrød in Norway, knäckebröd in Sweden, nakkileipä in Finland, Knäckebrot in Germany, and knäckebröd in the Netherlands. Besides the many seeds, it mainly contains rye flour, the staple of poor man’s diet. They are light and keep fresh for a very long time. They can be topped up with sweet or savoury toppings like cheese and tomatoes or just with plain butter or Jam. They are very quick to make, just mix all the ingredients, roll, bake and you are done.
There are many different versions of this, with type of flour or rolled oats, seeds and spices. I have taken the original recipe from here. There was an option to use All purpose flour or oats along with Rye Flour. I made it with Oats and Rye Flour. The taste of this is similar to Indian Til chikki (Sessame brittle), but minus the sweet. My son and my husband both gave me the same comment on eating the first bite. I now enjoy this just as is or when I just want to munch on something but not too heavy. They are so crunchy and perfectly crisp and with leave your taste buds craving for more.
Recipes in this series of A-Z International FlatBreads
Knäckebröd - Swedish Multi-Seed Crispbread
- 1 cup 100g Rye flour
- 1 cup 100g Oats (I used Porridge Oats)
- ⅓ cup 50g Flaxseeds
- ⅓ cup 50g Sesame seeds
- ⅓ cup 50g Pumpkin seeds
- 2 teaspoons Fennel seeds cracked (optional)
- 1 teasponn Cumin seeds optional
- ¾ teaspoon Salt (Would add a bit more next time)
- ¼ cup 50 ml Olive oil
- ⅔ cup 150 ml hot water
- Preheat the oven to 180°C.
- Add all the dry ingredients to a large bowl. Stir well with a rubber spatula, then add in the oil and water.
- Stir well and use your hands to form a compact ball.
- Place a sheet of parchment paper onto a large surface and place the dough on top. (If required you can divide the dough into two).
- Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin. Try to make it as thin as possible, but careful not to tear it apart.
- Remove the parchment paper on top and transfer carefully the flattened bread along with the parchment paper underneath into the baking tray.
- You can lightly score into pieces with a sharp knife. (I did not, but it is advisable to do if you need a clean and uniform pieces afterwards, as it becomes difficult to cut into pieces once baked)
- One can sprinkle with some additional flaky salt over it. (I skipped it).
- Place the trays in the oven and bake for 15 minutes. Rotate the tray after 15 minutes or so, if your oven has a tendency to be more hot on the back or front side.
- Bake it for another 10 to 15 more minutes, until golden. Be careful we do not want it to be burned.
- Let it cool on the baking tray itself. Break into pieces, or crack along the scored lines with a knife.
- Store in a airtight container for up to two weeks.
Other Scandinavian Recipes on my blog:
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Day 11 – International Flat Breads – Letter K
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