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 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 minutesBaking time - About 45 minutesDifficulty level - easyRecipe 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
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
