Subj : Knekkebrod (Crispbread)
To : All
From : Ben Collver
Date : Sat Aug 03 2024 03:43 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Knekkebrød (Crispbread)
Categories: Breads, Norwegian
Yield: 30 Servings
1 tb Honey
2 1/2 c Water (600 ml)
1 c Coarse rye flour (135 g)
1 1/3 c Quick-cooking oats (135 g)
1/2 c Wheat bran (25 g)
1/2 c Sesame seeds (80 g)
1/2 c Pumpkin seeds (60 g);
-roughly chopped
1/2 c Sunflower seeds (60 g)
1/4 c Flax seeds (45 g)
1 ts Salt
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Parchment paper
2 Sheet pans
1 Spatula or plastic wrap
1 md Bowl
1 lg Mixing bowl
Wire rack; for cooling
Sealable container; for
-storage
This thin, semi-hard Norwegian quickbread, crunchy in texture and
reminiscent of crackers, goes at least back to sixth century Sweden,
where it was known as Knäckebröd, and can be relied upon to remain
relatively fresh for a long time. In ancient times, it would be
stored indoors near the ceiling, and brought down when needed, but is
best kept in an airtight container.
Preheat the oven to 325°F / 160°C. Cover two sheet pans
completely with parchment paper.
In a medium bowl, combine honey and warm water, and whisk to combine.
In a large mixing bowl, mix together the rye flour, oats, wheat bran,
seeds, and salt. Slowly add in the honey-infused water, stirring
until a wet paste forms. Let stand for a couple of minutes, so the
flour and oats can soak up more of the moisture, and you get the
right consistency.
Pour half of the mixture over one of the sheet pans, and spread
evenly and thinly, to the very edges. You can use the back of a
spatula, or take plastic wrap over the top of the mixture, pressing
down with your hands or a measuring cup, and spreading to get an even
thickness across the sheet pan. Do the same with the rest of the
mixture and the other sheet pan.
Place both sheet pans in the oven. Bake for 10 minutes, then remove
from the oven, and carefully cut into 15 rectangles (or smaller
sections, if you wish) per baking sheet. This will make it easier to
separate them, when they are fully baked.
Place the sheets pans back in oven, and bake for another 50 to 60
minutes, alternating the top pan with the bottom one once, through
the cooking time. Occasionally, open the oven door to release steam.
Check the knekkebrød towards the end of the cooking time, and look
for them being dry and brittle, with light browning on the edges.
When finished, break the breads apart gently, and let them cool
completely on a wire rack. Store in a tight plastic or tin container,
and they should last for several weeks.
Recipe by Nevada Berg
Recipe FROM: <
https://northwildkitchen.com/knekkebrod/>
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