Crunchy crispbread recipe
Crispbread or ‘knækbrød’ as we say in Denmark is a flat, dry bread typical of Scandinavian. It can also be made with olive oil and a good mixture of seeds as in this crunchy crispbread recipe.
In Denmark ‘knækbrød’ is normally eaten for breakfast or in-between meals with butter and jam or a slice of cheese on top. Still, crunchy crispbread is not that different from taralli or grissini breadsticks, so I use it in much the same way. And most people love this particular pre-dinner cracker or snack.
Ingredients
60 g oatmeal
60 g sunflower seeds
60 g flax
60 g pumpkin seeds
60 g sesame seeds
240 g flour
1 tsp baking powder
1 tsp salt
100 ml olive oil
300 ml water
Preparation
Mix all the seeds with flour, baking powder and salt.
Stir in olive oil and water to make a sticky dough.
Roll half the mixture thinly out between two sheets of parchment paper.
Remove the top sheet of parchment paper.
Use a pizza wheel to make a grid where you want the crispbread to break.
Transfer the rolled out crispbread to a baking tray
Repeat the procedure with the other half of dough.
Bake the crispbread at 175 C / 350 F for 30 minutes until it has become crunchy and golden brown.
Break the bread up in smaller pieces while still warm.
Chrunchy crispbread will keep for a couple of weeks in an airtight container, but mostly it will be gone after a few days.
Dips to serve with this crunchy crispbread recipe
Black olive pesto cream or tapenade recipe
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