Norwegian Crispbread aka Knekkebrød #BreadBakers

Made with whole seeds and oats, Norwegian Crispbread aka Knekkebrød has a lovely nutty flavor with a bit more richness than the Finnish and Swedish versions.

And while Swedish and Finnish crispbread is traditionally round, with a hole in the middle for hanging, Norwegian crispbread is usually rectangular-shaped which seemed like a much easier thing to make!

What they all have in common is rye flour, which happens to be the main ingredient for this month’s Bread Baker’s theme. I used a dark rye. 

Norwegian Crispbread aka Knekkebrød

You can serve these plain or spread with butter. They are delicious topped with cheese, jam or chutney. 

Ingredients

1 cup or 135g rye flour

½ teaspoon salt

¼ teaspoon baking powder

¼ cup or 28g rolled oats

¼ cup or 32g pumpkin seeds

¼ cup or 34g sesame seeds

2 tablespoons golden flaxseeds

3 tablespoons olive oil

⅓ cup water or a little more if needed

Method

Preheat your oven to 400° or 200°C. 

Put all the dry ingredients in a bowl and mix them together well so that all the ingredients are evenly distributed.

Add the oil and water and combine well. 

It will be somewhat crumbly but if you take some and can press it into a firm ball that holds together, that’s probably enough water. 

If it’s too crumbly to stick together, add just a little more water, mixing well, until it does.  

Turn the mixture out onto a silicone mat or a piece of baking parchment the size of a half sheet pan (18 x 13 in or 46 x 33cm) and press the dough out to flatten it a little. 

Use a rolling pin to press it flat, pushing the sides in with your fingers to shape it into a rectangle.

My dough didn’t stick to the rolling pin but if yours does, you can use a second piece of baking parchment or cling film on top. 

Transfer the silicone mat or parchment to the baking pan. Score the top of the dough to make rectangles where you want to cut the crispbread into pieces.

Place the baking sheet in the oven and bake for around 20-23 minutes until the top is dry and firm and the edges are just starting to become darker.

Leave them to cool a minute or two then cut along the score lines to break the crispbread into the rectangles. 

Because of all the seeds, you might be left with a small pile of seedy crumbs on the cutting board once you plate up the crispbread. These are the baker’s treat! 

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my Bread Baker friends to share their bakes. Many thanks to our host, Camilla from Culinary Adventures with Cam who asked up to explore the world of rye by making rye or pumpernickel recipes. Check out the link list below.

• Connie's Swedish Rye by Culinary Cam
• Marbled Rye Bread by Karen's Kitchen Stories
• New York Jewish Deli Rye by A Messy Kitchen
• Norwegian Crispbread aka Knekkebrød by Food Lust People Love
• Pumpernickel Rolls by Sneha's Recipe
• Swiss Onion Rye Batard by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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