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. 

Norwegian Crisp Bread | Knekkebrød

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.

Norwegian Crisp Bread | Knekkebrød

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

Norwegian Crisp Bread | Knekkebrød

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.

Norwegian Crisp Bread | Knekkebrød

  • 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
5 from 5 votes
Print

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. 

Course Baking, Flatbread, Snack
Cuisine European, Norwegian
Keyword Baking, crackers, crisp bread, hard bread, Norwegian bread, snacks, Whole grains
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 Pieces

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 F. Layer a baking sheet completely with parchment.
  2. In a bowl, combine all the ingredients in the list except the honey and the water.
  3. In another bowl measure about a cup of water and warm it a bit. Add the honey to this water and mix to dissolve.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

 Loading InLinkz ...

9 thoughts on “Norwegian Crisp Bread | Knekkebrød

  1. Same pinch but for a different letter. We also used almost the same flours, but I did not add wheat bran and honey. Isn’t it such a healthy dose to munch on. It looks so delicious.

  2. Absolutely delicious and this crisp bread looks too good Sandhya, with some herbed cream cheese and some spices am sure this crispy bread will definitely tickle my tastebuds. Knekkebrod looks highly nutritious.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.