Knækbrød recipe
Served as a snack with butter, jam, cheese, even chocolate. Often served in the afternoon but in these modern times it goes well with brunch as well.
Ingredients
- 1 dl oatmeal
- 1 dl sesame seeds
- 1 dl flaxseed
- 1 dl sunflower seeds
- 1 dl pumpkin seeds
- 3½ dl wheat flour
- 1 tsp. baking soda
- 2 tsp. salt
- 2 dl water
- 1¼ dl oil
Instructions
- Turn the oven to 200 ° C (or 390 ° F)
- Mix all the dry ingredients together. Spare a bit if you prefer of some or all of the seeds to sprinkle on the top of the knækbrød.
- Add the wet ingredients, and knead, or stir it all into a uniform, slightly sticky dough.
- Divide the dough into two equal sized doughs.
- Roll out each part thinly between two pieces of baking paper. It must be rolled out so that it roughly fits a regular size baking tray.
- Place the rolled out dough with baking paper on the baking tray and remove the top piece of parchment paper.
- Cut the dough into rectangles, squares, triangles, or however you want to form it with a sharp knife or with a pizza cutter.
- Sprinkle with seeds if you have spared some.
- Put the knækbrød - crispbreads - in the oven for approx. 15-20 minutes, until they have a golden glow and are thoroughly baked.