Let’s Break Bread

Knekkebrød (Cracker Bread)

The truth is, this recipe couldn’t be any further from comfort food, but then again it’s all about who you ask. Far be it for me to decide what is and what isn’t comforting. My intention is to be all inclusive, regardless the amount of calories.

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This recipe is a whole-grain flatbread common in Scandinavia. The Norwegian word, knekkebrød (roughly pronounced: ka-neck-ka-bru), translates to “breaking bread”. In North America, it’s commonly referred to by the Swedish company that produces them, Wasa. Similar to calling bandages, Band-Aids. Personally I just prefer to call these flatbreads the same way my son pronounces knekkebrød: “cracker bread”. And for all intents and purposes of English pronunciation, we’ll just refer to these as Cracker Bread(s).

Cracker breads are deceptively simple and very forgiving of those who like to experiment with all sorts of seeds, grains, nuts, and even dried fruit. So feel free to throw in ingredients not listed below, just make sure you compensate with enough water. The only binders in the flatbreads occur naturally as the water leeches out the mucilage, the gluey substance found in most plants, but especially in flax seeds.

I should also note, though this recipe has been modified from its original version, my wife makes these cracker breads, not me. She was given a recipe from a friend who had found it on a Norwegian blog. After my wife made it a few times, we decided to adjust it for flavor and ultimate crispness. So, go ahead, try it out and adjust to your own tastes.

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Knekkebrød:

  • 150g rolled oats, regular
  • 100g pumpkin seeds
  • 75g walnuts, chopped
  • 75g sunflower seeds
  • 75g sesame seeds
  • 75g flaxseed
  • 50g bran
  • 50g almond flour
  • 1 tsp salt
  • 3 cups warm water

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knekkerbrod31. Combine all ingredients, including water, and let sit for 15 minutes.

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knekkerbrod52. On two baking trays, lined with parchment paper, spread mixture out thinly and evenly.

knekkerbrod6 copy3. Bake in a preheated oven, convection setting, at 160°C for 15 minutes.

4. Remove baking sheets from oven and cut into rectangles. Bake for another 15 minutes, then switch positions and bake for another 15 minutes.

5. Remove sheets from oven, flip upside down onto an oven (or cooling) rack and remove parchment paper. Place back in oven and bake for 15 minutes more. Finally, turn heat off and let the cracker bread cool inside the oven.

6. Remove from oven and break into rectangles. Serve with cheese, veggies or desired toppings.

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Knekkebrød

  • Difficulty: Easy
  • Print

  • 150g rolled oats, regular
  • 100g pumpkin seeds
  • 75g walnuts, chopped
  • 75g sunflower seeds
  • 75g sesame seeds
  • 75g flaxseed
  • 50g bran
  • 50g almond flour
  • 1 tsp salt
  • 3 cups warm water

1. Combine all ingredients, including water, and let sit for 15 minutes.

2. On two baking trays, lined with parchment paper, spread mixture out thinly and evenly.

3. Bake in a preheated oven, convection setting, at 160°C for 15 minutes.

4. Remove baking sheets from oven and cut into rectangles. Bake for another 15 minutes, then switch positions and bake for another 15 minutes.

5. Remove sheets from oven, flip upside down onto an oven (or cooling) rack and remove parchment paper. Place back in oven and bake for 15 minutes more. Finally, turn heat off and let the cracker bread cool inside the oven.

6. Remove from oven and break into rectangles. Serve with cheese, veggies or desired toppings.

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Enjoy!

29 thoughts on “Let’s Break Bread

  1. Um. No. The photos are as lovely as ever. It isn’t easy taking pictures of food and I’m always impressed. The crackers look too much like the bird food slabs I set out. 😀 But after pizza burgers and pizza and all the other goodies… well, on second though, maybe after all of that you DO need bird food!

    Liked by 1 person

    1. Haha! That’s what I thought …needed something to cleanse the system. They do look like bird food, but with the walnuts and almond flour they are nutty and satisfying. My son and I like peanut butter on them. After a good binge, you might appreciate them too 🙂

      Liked by 1 person

      1. I would bake at 320 F, but make sure you rotate the trays each 15 minute interval to prevent the bottoms from darkening. The real drying process will happen after you turn the oven off and keep the flatbreads inside.

        Liked by 1 person

  2. I have to give this a try and jump in the seed wagon! Just a quick question, Do I have to bake 4 times for 15 minutes? I don’t have a convection oven. Besides switching sides, are there any more changes?

    Liked by 1 person

    1. Hi there, to answer your question, yes you have to bake it 4 times. Each time doing a small process: 1st is cutting, 2nd is taking if off the tray and using just a rack, the 3rd is peeling the paper off. It goes in the for the forth time and stays in until the oven cools down. No need to change the temp and no other changes. Enjoy, and let me know how they turn out.

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    1. Thanks! I’m really not one to ask about calories, but I can tell you that there is no added fats/oils or sugar, and very low in sodium. Aside from the naturally occuring fats from the seeds and nuts, I’d say they are very no calorie crackers. If you’re a sugar addict then I might suggest adding some dried blueberries and/or cranberries etc., since they are not sweet. Give them a try and let me know if you have any tips to enhance them. 😀

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    1. Thanks! The Swedes are famous for their knekkebrød, though maybe not as much as their meatballs. I’ve tried rusk a few times, but it’s something I’m not so familiar with. I’ll pick some up the next time I go to Sweden. 😃

      Liked by 1 person

    1. Thanks! I have friends intolerant to gluten and I’m aware it’s not the easiest diet to adhere to. As I mentioned in the post, knekkebrød is probably not the most comforting food, but I’m sure there’s a few out there who would disagree.

      Liked by 1 person

    1. I leave the door closed, though you could leave it ajar since that would allow any excess moisture to escape, but on the same token a lot of the dry heat will also escape. As long as you press the wet mixture down as thin as possible, it should dry out either with or without the oven door open. Try your preferred method, and if the cracker doesn’t crack with a “snap” put it back in the oven at 100C for 20-30 extra minutes. Thanks!

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  3. Brilliant! I had no bran & almond flour so I substituted with oatmeal flour and also added some anis seeds for fun. And step 5) I put the tray in the oven for the last 15 minutes but with the heat turned off. They were absolutely the best I ever tasted! Thanks Andrew and keep on cooking! 🙂

    Liked by 1 person

    1. Thanks so much!! I’m very happy to hear you liked the knekkebrød and that they turned out so well. The recipe is very forgiving of substitutes, and the key is to make them as crispy as possible by the end. Thanks😃👍

      Like

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