Kristin makes the best knekkebrød I’ve ever tasted, and visitors to our home in Norway ubiquitously agree. It’s thick, crunchy, and fragrant - plus it's excellent with salty butter. Knekkebrød (literally translated to “cracky bread”) is a type of unleavened rye-based crispbread found all over the Nordics. Recipes vary depending on region, but generally the onomatopoeia of its namesake is an apt enough description of its contents: it’s like bread, only “crackier.” In Norway they tend to like it loaded with wholesome seeds. The first time I saw it made, I was skeptical it had enough flour to bind it together.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.