Knekkebrød: Norwegian Crisp Bread
Norwegian knækkebrød is a wholesome, ultra-crisp flatbread that delivers a satisfying crunch with every bite. Made from a blend of rye and spelt flour, oats, sunflower and flax seeds, and just enough water to bind the dough, it bakes into a delicate yet sturdy cracker perfect for snacking. The nutty depth of the seeds and the slight earthiness of the flours create a flavorful base, while a sprinkle of sea salt or fresh rosemary before baking elevates it further. Light enough to pair with cheese or smoked fish, yet hearty enough to stand on its own, this homemade crisp bread is a simple pleasure worth keeping in the pantry.
Ingredients
- dl. rye flour2.0
- dl. spelt flour2.0
- dl. oats4.0 medium
- dl. sunflower seeds2.0
- dl. flax seeds2.0
- salt1.0 tsp
- dl. water4.5
Nutrition
Directions
- 1
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- 2
In a large bowl, combine rye flour, spelt flour, oats, sunflower seeds, flax seeds, and salt.
- 3
Add water and stir until a thick, sticky dough forms. Let the dough rest for 10 minutes.
- 4
Divide the dough into two equal portions. Place one portion on the prepared baking sheet.
- 5
Cover with a second sheet of parchment paper and roll out the dough very thinly, about 2-3 mm thick.
- 6
Remove the top parchment paper and score the dough into squares or rectangles with a knife or pizza cutter.
- 7
Bake for 45-55 minutes, until crisp and golden. Rotate the baking sheet halfway through.
- 8
Remove from oven and let cool completely on a wire rack. Break along the scored lines and store in an airtight container.
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