Full of healthy seeds and oats, these wonderful Norwegian crisp breads are delicious served simply with butter, but also work well with cheese, jam, dips, pâté and ham. With different, yet similar, versions throughout the Scandinavian area, few meals are served without Knekkebrød.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 190°C/210°C/410°F/Gas 6
Mix the water, oil and honey and pour over the seeds, oats and salt in a mixing bowl. Mix thoroughly and leave to rest for 20 minutes.
Stir in the flour, mix thoroughly, and tip onto a baking parchment lined baking tray measuring 40cms x 30cms.
Spread the seedy mixture thinly over the baking parchment, coming nearly to the edge. This is the only thing that takes any time, so be patient and make sure the mixture is as evenly spread as possible.
Bake in the pre-heated oven for 15 minutes.
Remove from the oven and reduce the heat to fan oven 170°C190°C/375°F/Gas 5. Cover the tray with a large chopping board and invert so your biscuits are now on the board, baking parchment side up.
Carefully remove the paper and put it back on the baking tray.
Slice the biscuits into your chosen size – I made 24 medium sized crisp breads – and place back on to the baking parchment lined baking tray.
Return to the cooler oven for 10 minutes.
Remove from the oven and turn the crisp breads. Continue to cook for 5 – 10 minutes at a time until the crisp breads are golden and crispy. Keep checking the biscuits; if they are not all the same thickness, some will cook more quickly than others.
Remove from the tray onto a cooling rack as they are ready.
Equipment: