Have you ever baked your own bread? I’m telling you: All you need is three ingredients and an oven and you can make Swedish crispbread as we speak/write/read.
„Knäcka“ means crispy in Swedish. And it is crispyness, ideed, that is most characteristic for the Swedish “Knäckabröd”. Invented in Sweden in 500 AD, the thin cracker enjoys popularity in Scandinavia, Germany and among health-conscious people elsewhere. It tastes like crisps, it’s inexpensive, full of fibre and you can store it for ages. All you need is wholemeal rye flour, salt, and water. I’ve added extra seeds and grains for health benefits.
The original recipe is a bit more complicated than the one I’m posting here. It involves preparing the dough a day ahead, for instance, and the crisp bread is baked on maximum heat for a couple of minutes only. On the web you’ll find various recipes which suggest adding yeast to the dough to make it more fluffy. But I’ve found that this simple recipe works best for me.
Three more reasons to start baking? (1)Knäckebröd tastes lovely with the recipe for hummus I posted a couple of months ago. (2) I’ve tried it with Lina’s pesto and it was yummy. (3) Frieda promised to share her incredible recipe for plum jam sometime soon.
Ingredients for one batch:
- 150 g wholemeal rye flour or wholemeal wheat flour
- 150 g rolled oats
- 50 g sunflower seeds
- 50 g sesame seeds
- 50 g linseeds
- 50 g pumpkin seeds
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp caraway seed
- 400 ml water
- Mix all the ingredients in a large mixing bowl and let the dough sit for 10 minutes
- Preheat the oven on 180 degrees celsius
- Cover the baking tray with a sheet of baking parchment. To roll out the dough, place it on the baking parchment and cover it with plastic wrap. This will keep the dough from sticking to the rolling pin and allow you to roll out the dough thinly
- Bake the bread for 20 minutes, then take it out and cut it into separate peaces and bake it for another 20-30 minutes.
Tip: If you’re not vegan try adding Edam cheese or parmesan halfway through the baking process