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.
Very often Kristin simply combines a bunch of the ingredients with or without measuring them, and omits some seeds or adds more of another. Each time it is rather different. Lately she has taken to using oat flour instead of rye flour, which makes them gluten free. The guideline below yields an excellent batch and in my opinion is representative of the amount of seeds that should be used.
Use a spatula to spread the mixture evenly over the parchment, forming an even layer about 3 mm thick.
Pop the trays in the oven and bake for 10 minutes. Remove from the oven and use the spatula to cut into cracker-sized pieces (about 10 x 6 cm will do).
Pop them back into the hot oven and bake at 15 minute intervals, taking them out and turning them over each time before returning back into the oven. Repeat this process for 60 minutes or until golden brown.
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.