Scandinavian Homemade Crispbread - Knækbrød

Homemade crispbread is made with a minimum quantity of flour, water and vegetable oil and lots of seeds, making it a very healthy type of bread due to its high content of fibers. It is also quite easy to make, so you won’t need more than 30 minutes to prepare and to bake it.
Homemade crispbread is tasty, crunchy and the perfect accompaniment to soups, patés, cheese or simply as a snack.  It will keep for quite awhile once cooled completely and stored in an airtight container.

The bellow ingredients are for 20-25 pieces, depending on the size of each piece.

 Ingredinets for Homemade Crispbread:

4 dl  seeds mix (sesame, flaxseeds, chia, sunflower and pumpkin seeds)
1 dl rolled oats
2 ½ dl wheat flour
1 dl buckwheat flower
1¼ dl olive oil
1 tsp. baking soda
2 dl water
1 tsp. salt

How to make Homemade Crispbread:

  • Preheat oven to 180º C.
  • In a large bowl, mix oatmeal with the seeds mix. Next, add in the wheat flour, buckwheat flour, baking powder, salt and using a spoon (your hands works well too) mix until fully combined. Finally, add in the water and oil and stir until well incorporated.
  • Place the mixture between 2 pieces of parchment paper. Then, using a rolling pin, roll out the mixture until it have an even thickness of approx. 2-3 mm. Take as much time as you need and try to roll the mixture as thinly and evenly as you can. Then place it on the baking sheet.
  • Using a sharp knife, cut the mixture into rectangles. Sprinkle over some salt if you desire and bake for 15-20 minutes until crisp and golden.
  • When ready, take the crispbread out of the oven and let it cool on the baking sheet. Store the crispbread in an airtight container for up to 2 weeks.
See other snacks recipe here
Recipe inspired and adapted from Meyers


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