knekkebrød - crisp bread

happy monday, sweets! today i have the most delicious recipe for you! it comes to you from some friends we had the absolute pleasure of dining with, lauren and alan semple. when she served us this delicious knekkebrød i had to have the recipe. though i call these crackers, they are from scotland and call it knekkebrød, or crisp bread. i think that has a much more lovely ring to it than cracker. right?

 

knekkebrød - crisp bread

i served them with some local honey comb one day, and homemade hummus the next day. both were completely satisfying in totally different ways. here’s how to make them!

ingredients:

 
- 1 veggie bouillon melted in 1 cup of water (or 1 cup of veggie stalk)

-2 cups water

-1 cup dark rye flour

-1/2 cup oats – whole grain

-1/2 cup oat bran

-1/2 cup wheat bran

-1/4 cup flaxseeds

-1/2 cup pumpkin seeds

-1/2 cup raw sunflower seeds

-1/2 cup sesame seeds

sea salt

knekkebrød - crisp bread

directions:

mix all of the ingredients accept the salt in a large bowl and stir thoroughly. it will be a messy wet dough. spread a thin even coat on a pan- using parchment paper is very helpful. use the back of a spoon to get it even and thin, it should make 2 or 3 pans full.  sprinkle with salt.

bake for about 10 min at 400°f. remove from the oven and slice with a pizza cutter. return them to the oven and continue to cook for about another 10 minutes. check on them towards the end to prevent burning, but a little browning is desired. lay them out on cooling racks until completely cool, then store in an airtight container.

knekkebrød - crisp bread

i think i made my first batch a little too thick, so don’t hesitate to spread it thin! you can also substitute several things in and out, especially for the various kinds of seeds. i have a feeling i’ll be making these often, so don’t hesitate to ask any questions! xox

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