Norwegian Crisp Bread or 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 recipe. N is a relatively easy alphabet and I was hoping to find quite a bit of recipes for it.
I had bookmarked a 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 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, could be called as a cracker as it is very dry and crisp. 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
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 - Makes about 20 pieces
- Rye flour - ½ cup
- Quick cooking Oats - ¾ cup
- Wheat Bran - ¼ cup
- Sesame seeds - ¼ cup
- Sunflower seed - ¼ cup
- Pumpkin seed - ¼ cup
- Flax seeds - 2 TBSP
- Honey - 1 TBSP
- Salt - ¼ tsp
- Water - About 1 to ¼ cup
Procedure
- 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 could 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 make marks with a knife to slice them. This will help to break apart the crisp breads after they are completely baked.
- Place the tray back in the oven and let it bake for an additional 30 to 40 minutes or until it is crisp and golden brown.
- Remove the 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.
More European Ideas
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Recipe
Norwegian Crisp Bread | Knekkebrød
Equipment
- Oven
Ingredients
- ½ cup Rye flour
- ¾ cup Quick cooking Oats
- ¼ cup Wheat Bran
- ¼ cup Sesame seeds
- ¼ cup Sunflower seed
- ¼ cup Pumpkin seed
- 2 tablespoon Flax seeds
- 1 tablespoon Honey
- ¼ teaspoon Salt
- 1 ¼ 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
- 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.
Ravi says
I ate this bread in Norway on a trip, and fell in love. Thank you for the recipe. I have been using this as a weight loss strategy - I eat this with a dip/egg salad. This is immediately filling, has barely any carbs, so overall is very healthy. I am able to reduce my calorie intake without being constantly hungry. One problem, the bread still seems to retain some moisture (at least in the thicker portions, as it is difficult to get it to be uniformly thick when you plate it prior to baking)... so, I took the fat/moist ones, and put them on a pan on light flame. In a few minutes, they became crisp. Next step - will try some spices.
Faina says
Thank you so much for this recipe! I made a savory version without honey and added flax seed meal instead of wheat bran and they tasted great. How do you keep them crispy? I put them in a tightly closed container and they became soft...Also is there a trick to spread batter evenly? My was not even and it baked a bit softer is some places and burned in others
Rebecca L Sterling says
So excited to find this recipe! I love Knekkebrood!
Sandhya Ramakrishnan says
Rebecca, so happy that you like it. They are the best snack.
Clarissa Perez-Inclan says
I made the bread and it turned out delicious. I can’t stop eating these crisps! Thank you ☺️
Sandhya Ramakrishnan says
Thank you so much and I am so happy that you like them.
Anita Anaya says
Love it and sharng the recipe with family and friends.
Sandhya Ramakrishnan says
Thank you!
Jenn Swanson says
Really Good! I had to make a few subs due to allergies, so I used millet flour instead of rye and potato flour instead of wheat bran. I also couldn't use my flaxseed (it had gone off) so I tossed in some hemp seeds. In any case, this was delicious! I had to bake it longer to crisp them up, and plan to try the savoury version with rock salt and rosemary next. I JUST bought some Norwegian Crisps last week at something ridiculous like $7.99 for 6 crackers...so was searching a recipe to make them myself, and voilà! Thank you!
Sandhya Ramakrishnan says
Hello Jen, Thank you so much for trying the recipe and sharing your experience. I am sure this would benefit many of my readers who are looking for substitutes that work.
FL says
I did the savory version of these crackers (no honey, added salt and herbs) Loved the recipe and especially the detailed instructions. Saving this recipe for the future. Thank you so much!
Sandhya Ramakrishnan says
Thank you so much for your feedback. I am so happy that the recipe worked well for you.
Deb Entsminger says
Absolutely delicious! I needed to make it Gluten Free so subbed millet flour for the rye and Pecan flour for the wheat. And my husband prefers the taste of maple syrup to honey so I used 2 TB of that instead - turned out GREAT! Now my only problem is trying not to devour them all!!! Thank you so much for sharing!
Sandhya Ramakrishnan says
Thanks a lot Deb for trying the recipe! I am so happy that it worked for you.
Keila says
Love this bread! This recipe is easy to follow and produces the best bread ever! Thank you!
Sandhya Ramakrishnan says
Thank keila for your feedback.
Julie says
Tried this when a friend brought me a bag. I wanted to make it and this recipe worked well. Do you have suggestions for a gluten free version?
Sandhya Ramakrishnan says
Julie, so glad that you like the crisp bread. I have not personally tried GF yet.
Natalie says
I’m making it for the second time! Planning to make these weekly. They taste awesome with eggs for breakfast as well. Very satisfying. I particularly loved the crunchiness!
Sandhya Ramakrishnan says
Natalie, thanks so much for your feedback and I am so happy the recipe works well for you.
Lisa says
Hi! Thank you for this recipe. I am curious about the nutritional value. You stated that there is 6grams of carbs, is this for all 20 crackers? Or per serving? And if so, what is the serving size? Thanks so much!
Sandhya Ramakrishnan says
Hi Lisa, thanks! The nutritional value is for one cracker. This recipe yields about 20 crackers. So one cracker has 6g of Carb. Again, this is very rough and I am not a certified nutritionist. I use a standard calorie counting app based on the ingredients.
Jen says
I hope this doesn't post several times... I had trouble submitting.
Thank you for the recipe! It turned out great. I came looking for a recipe for Trader Joe's crispbread. I made some changes to make this one savoury and it's pretty similar to what TJs sells!
- skipped the honey
- added 0.5 tablespoon of fresh thyme and dried oregano
- added salt
- used extra pumpkin seeds instead of sunflower because I didn't have any available
Sandhya Ramakrishnan says
Jen, thanks much for your comment and for sharing your experience. Love the savory version with fresh herbs. I will definitely give it a try.
Alejandro Ramos says
Great recipe but I have a contender to the letter C. If you're open to allowing a gluten free cheese bread from Argentina. It's called Chipas:
2/3 C Butter
3 Eggs
2 C Grated Parmesan Cheese
1 T Grated Orange Peel
1/2 C Milk
3 C Tapioca or Yucca Starch
1 t Salt
2 t Baking Powder
Preheat oven to 375⁰. Whip the butter until fluffy; incorporate the eggs, parmesan cheese, orange peel and milk into the whipped butter. Sift the dry ingredients and combine with the butter/egg/parmesan/milk mix. Using a small ice cream scoop, scoop the mixture onto a Silpat lined (or parchment paper) cookie sheet about two inches apart. Bake for about 15 minutes or until golden brown and delicious (GBD).
Sandhya Ramakrishnan says
That's a great recipe! Thanks for your recipe.
Mary Lilledahl says
Great crackers, great taste. Have you heard of successfully substituting oat bran for the wheat bran?
Sandhya Ramakrishnan says
Thanks a lot Mary! I have not yet tried using oat bran but I am thinking that it should work.
Francesca Rheannon says
You can substitute whole wheat flour for the wheat bran
Julie says
I have made this 3x now using oat bran and it works out great. It's a very flexible and forgiving recipe. My next experiment will sub buckwheat for the rye, just for fun. 🙂
Aurora Romero says
I’ve done 4 batches already! They are perfect as snack or with goat cheese or avocado. I can’t have gluten so I used almond and coconut flour instead of wheat and rye flour.
Sandhya Ramakrishnan says
That is so awesome! Thanks a lot for sharing your experience. I need to try it gluten free soon.
Cristina says
I am crazy about these crackers. Since Christmas I've made them so often, even gifting them. Everybody loves them. I skip wheat germ and flax, and add or subtract water. It's been hard to make them level and not burn on one side. Probably works great in convextion oven with even heat. I want to try millet and other grains as I live in a place with both southeast Asian and South American grains. Thanks. This was the easiest of the recipes I looked at, and the ingredients and measurements were simple.
Sandhya Ramakrishnan says
Thank you Cristina! I am so happy that the recipe works well for you. This is a great recipe to include/exclude grains of our choice and make it as per our preference.
Claudia says
Hello Sandhya,
I love your crispy bread recipe. Can I substitute the rye flour for another flour because I cannot find rye flour right now.
Thanks!
Claudia
Sandhya Ramakrishnan says
Thanks a lot! You can use whole wheat four instead.
Sam says
Do you know whether this crispbread can be bought online?
Sandhya Ramakrishnan says
I am not sure about that Sam.
Kristie says
Sam - I live in Brooklyn, NY and found this type of Norwegian bread at Sahadi's in Industry City by a company called "norwegian BAKED" - it is delicious, but I will definitely try this recipe next. Perhaps you can find them online? They are also located in Brooklyn. Good luck!
Sandhya Ramakrishnan says
Thanks for the info Kristie! Also if you get to try this recipe, let me know what you think 🙂
Amy says
Trader Joe’s carries Norwegian crackers (bag is labeled “Seeds & Grains Crispbread—Norwegian Crackers”). They also have a gluten-free version. I enjoy them with Boursin cheese. Nut butter would probably be delicious too.
I don’t currently live near a TJ so I was hoping to bake some crackers up myself. Excited to try this recipe!
Sandhya Ramakrishnan says
Amy, do give it a try and let me know how you liked them 🙂
Jen says
Hi Amy! I came here for the same reason. I made some substitutions and additions (that I submitted as a comment) that made something very similar to what Trader Joe's sells. (Add oregano, thyme and salt, skip the honey)
Alejandro Ramos says
Hey Sam, you can find it on Amazon.com and if you have a trader joe's nearby, they sell it also.
Sandhya Ramakrishnan says
Thanks for your help!
Susan says
Thank you for this recipe! I have made these several times now, I started using the recipe as written, excellent as is but also easy to add or substitute other seeds such as millet. Buying the seeds at stores that sell in bulk (Whole Foods, Sprouts) makes it even easier! I’ve also added ‘everything but the bagel’ seasoning for a twist.
Sandhya Ramakrishnan says
Susan, thanks a lot for trying out the recipe. I love the idea of using everything but the bagel seasoning. I also mix and match the recipe with whatever I can find.
Danielle says
This looks like the perfect bread to have throughout a day when there is just no time to cook. Great to energize a bit and have a few extra hours to go!
Pavani says
I remember having this crisp bread in Sweden. It is flavorful and addictive. Smear of cream cheese and jam sounds just perfect.
Choclette says
Love the idea of you baking your way through the A-Z of flatbreads. Sounds such fun and a great way to discover new recipes. These crackers look absolutely perfect and just the sort of thing I like to eat. I'm a big fan of rye flour.
Kay says
My daughter loves these crackers, I will definitely be making these at home.
Thanks for sharing this recipe!!
Padmajha PJ says
These looks like crackers and will be a hit in the kids snack box.We get them to eat healthy without their knowledge! I would love to have some now with a cup of coffee!
code2cook says
This norwegian crisp bread is surely power packed and a great recipe with all good fats. Including it again in my to do list. you did a great job picking awesome breads.
preeti garg says
This bread is really fantastic and crunchy in texture.
Srivalli Jetti says
The seeds and grains that have gone into this flatbread are fantastic Sandhya, so wonderfully baked..I am bookmarking this for sure!
Mayuri Patel says
Oh I wish I could get rye flour to make these delicious looking crispbread. Would love to have them with cream cheese. Perfectly made Sandhya.
harini says
I think I made these crackers long time back but never added rye flour. I am sure with the rustic blend of ingredients, it tasted awesome.
Priya Suresh says
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.
Sowmya says
Such an awesome crisp bread especially with all those seeds in it. With the cream cheese it is absolutely irresistible!!
Ritu Tangri says
From the looks, I thought it to be energy bar but even if it is a bread, with so many good seeds it is not less than an energy bar.
Gayathri Raani says
With all those seeds in the bread, it looks beautiful and must be so yum. I love crispy bread than the softer ones. They make great snacks with a cup of coffee..
Renu says
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.