Norwegian Crisp Bread | Knekkebrød

Norwegian Crisp Bread | Knekkebrød, is a wonderful hard bread loaded with whole grains and seeds. Great for snacking and for energy boost.

We are mid way through our A to Z International Flatbread series and for the alphabet N, I have a very delicious and simple to make Norwegian Crisp Bread | Knekkebrød recipe. N is a relatively easy alphabet and I was hoping to find quite a bit of recipes for it. I had bookmarked couple of recipes that would fit in for 2 different alphabets and for a very long time, I was hoping to make Navajo Fry Bread for the alphabet N, but instead I chose to make it for the alphabet I as it was more apt for that.

I had the Norwegian Crisp Bread | Knekkebrød, bookmarked for both N and K and since I already made Ka’ak for K, I decided to stick to this recipe for the alphabet N. This is one recipe I truly wanted to make, as I was very intrigued by the amount of whole grains and seeds this bread has. More than calling it a flatbread, the Norwegian Crisp Bread | Knekkebrød, could be called as a cracker as it is very dry and crisp.

Norwegian Crisp Bread | Knekkebrød and similar crisp bread is a popular dry bread most commonly made with rye flour. It is common as a poor man’s diet and is a staple for many. The bread since it is dry and crisp, stays fresh for a long period of time and is perfect for travel. I know that I will be making it when are hiking as it is so light to carry and it is very nutritious.

To serve, I smeared some with cream cheese and some with jam and both tasted equally delicious. I also have to mention that I am so thankful for the local Sprout’s store as I could pick all the ingredients, just how much I need from the bulk section.

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi
B for Boulanee Katchalu
C for Chickpea Flatbread / Socca
D for Dhal Puri
E for Emirati Khameer
F for Fruit Focaccia
G for Gozleme
H for Himbasha
I for Indian Fry Bread
J for Janta Roti
K for Ka’ak
L for Lepinja
M for Mahjouba

Preparation time – 10 minutes
Baking time – About 45 minutes
Difficulty level – easy
Recipe adapted from – North Wild Kitchen

Ingredients to make Norwegian Crisp Bread | Knekkebrød- Makes about 20 pieces

• Rye flour – 1/2 cup
• Quick cooking Oats – 3/4 cup
• Wheat Bran – 1/4 cup
• Sesame seeds – 1/4 cup
• Sunflower seed – 1/4 cup
• Pumpkin seed – 1/4 cup
• Flax seeds – 2 TBSP
• Honey – 1 TBSP
• Salt – 1/4 tsp
• Water – About 1 to 1/4 cup

Procedure to make Norwegian Crisp Bread | Knekkebrød –

• Preheat the oven to 350 F. Layer a baking sheet completely with parchment.
• In a bowl, combine all the ingredients in the list except the honey and the water.
• In another bowl measure about a cup of water and warm it a bit. Add the honey to this water and mix to dissolve.
• Add the water to the flour / seed mixture and mix gently. The mixture should be a slightly wet thick batter. Add a little more water if needed. I waited about 5 minutes after the first mix, so that the oats can absorb a bit of water. If needed, then add a little more water to bring it to the right consistency.
• Pour this mixture on the prepared tray and spread it into a thin even layer using a spatula. Make sure that it is even as otherwise the cooking time will vary and the thinner part could get browned earlier.

• Place the tray in the oven and let it bake for 10 minutes. Remove the tray from the oven and makes marks with a knife to slice them. This will help to break apart the crisp breads after the are completely baked.
• Place the tray back in oven and let it bake for an additional 30 to 40 minutes or until it is crisp and golden brown.
• Remove the Norwegian Crisp Bread | Knekkebrød from the oven and let it cool down on a rack. Break it apart and store it in an airtight container. It will remain good for weeks.

Norwegian Crisp Bread | Knekkebrød

Norwegian Crisp Bread | Knekkebrød, is a wonderful hard bread loaded with whole grains and seeds. Great for snacking and for energy boost.

5 from 13 votes

Print Pin Rate

Course: Baking, Flatbread, Snack

Cuisine: European, Norwegian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 20 Pieces

Calories: 55kcal

Author: Sandhya Ramakrishnan

Equipment

• Oven

Ingredients

• 1/2 cup Rye flour
• 3/4 cup Quick cooking Oats
• 1/4 cup Wheat Bran
• 1/4 cup Sesame seeds
• 1/4 cup Sunflower seed
• 1/4 cup Pumpkin seed
• 2 tbsp Flax seeds
• 1 tbsp Honey
• 1/4 tsp Salt
• 1 1/4 cup Water

Instructions

• Preheat the oven to 350 F. Layer a baking sheet completely with parchment.
• In a bowl, combine all the ingredients in the list except the honey and the water.
• In another bowl measure about a cup of water and warm it a bit. Add the honey to this water and mix to dissolve.
• Add the water to the flour / seed mixture and mix gently. The mixture should be a slightly wet thick batter. Add a little more water if needed. I waited about 5 minutes after the first mix, so that the oats can absorb a bit of water. If needed, then add a little more water to bring it to the right consistency.
• Pour this mixture on the prepared tray and spread it into a thin even layer using a spatula. Make sure that it is even as otherwise the cooking time will vary and the thinner part could get browned earlier.
• Place the tray in the oven and let it bake for 10 minutes. Remove the tray from the oven and makes marks with a knife to slice them. This will help to break apart the crisp breads after the are completely baked.
• Place the tray back in oven and let it bake for an additional 30 to 40 minutes or until it is crisp and golden brown.
• Remove the Norwegian Crisp Bread | Knekkebrød from the oven and let it cool down on a rack. Break it apart and store it in an airtight container. It will remain good for weeks.

Notes

Expert tips and FAQ's

• The seeds can be mixed and matched depending on your liking and availability.
• If vegan, skip the honey and use maple syrup.
• Make sure the batter/ dough is not too wet. This will increase the baking time.
• Spreading the batter evenly ensures that the crisp bread bakes and browns evenly. Otherwise it will become brown in the edges too quickly. 
• This crisp bread stays good for weeks in room temperature.  This is a best snack to carry for hikes for a burst of energy. 

Nutrition

Calories: 55kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!