Crisp bread (knekkebrød) is a flat, dry type of cracker originally from Sweden. Traditionally shaped into large circles with a central hole that allowed them to be threaded on a long pole and hung above a fireplace to dry, the rectangular crisp bread was first manufactured in Germany in 1927, and remains popular in north-west Europe to this day. Crisp breads are a healthy and convenient lunch or snack, often served with sliced cheese, meats or vegetables. Their low water content means that they stay fresh for a very long time. Our recipe contains seeds, oats and seaweed, which means that these crisp breads will be high in fibre, heart-healthy and delicious.
Instructions
- Preheat the oven to 160°C fan and line three baking trays with baking paper.
- In a large bowl, mix the rye flour, oats, seeds, and Arctic Ocean Greens. Add the water and stir thoroughly until everything is wet.
- Divide the mixture between the three trays. Use a spatula dipped in a little water to spread it out as thinly as you can. You can also lay another sheet of baking paper on top and roll it out. If the mixture starts to dry out, add a little more water.
- Sprinkle the Viking Seaweed Salt over the top, then score the dough with a knife or spatula into the size of crackers you would like.
- Bake all three trays in the oven at the same time for 1 hour 10 minutes. Halfway through, open the oven and swap the position of the trays so they bake evenly.
- Leave the crisp bread to cool for a few minutes, then break it into pieces.
- Store in an airtight container, where it will keep for several weeks.
Products used in this recipe
-
Arctic Ocean Greens
Regular price From $13.00Regular price -
Viking Seaweed Salt
Regular price From $13.00Regular price$0.00Sale price From $13.00
