Nordic Crisp Bread with Seeds & Whole Grain Flour

Crispy, crunchy, wholesome, tasty and totally addictive, sounds good to you too?? These small crispy fellows are just to die for. Here in Denmark Crisp bread also called ‘knækbrød’ is something that we eat on a regular basis. It’s perfect for a snack, to substitute a heavy loaf of bread or just if you feel like eating something. Many know ‘knækbrød’ as the originally swedish brand Wasa, which is one of the biggest producers of crisp bread. Even though the store bought Wasa version can be pretty good, there will never be anything as the homemade one.
This recipe is one that I have from my mom. She has made it what feels like a hundred times, often with a new twist to it, as cheese, garlic, herbs etc. And they always disappear almost as fast as they came, wonder why… But the other day when I had the girls over for the nordic birthday brunch, of course these crisp breads were a part of the menu. They goes perfectly with cheese, sausage, jam, chocolate and just plain as a snack. This of course makes them perfect for a brunch, and on the plus side, they are light and perfectly sized, meaning you do not get too full too fast, and can actually get around the whole, often overwhelming, brunch menu.

This time I chose to make the plain version without any special flavor components, in order to allow my guest to dress them as the pleased (nobody wanna have garlic crisp bread topped with chocolate). And this also allows you to come up with your own funky versions of the delicious crunchy snacks.
I used pumpkin seeds, sesame seeds and flaxseed for this portion, but you can basically use any kinds of seeds you prefer, or what your food store allows you. The same goes with the flour, I use three different kinds of wholegrain flour and you can use almost any type of flour you want to. Just watch out for the gluten free kinds, cause they could pose a problem in the recipe and I have not experimented with it.
Hopefully you’ll love these, and if I get you addicted I will not even apologise for it, since they are healthy, wholesome and totally awesome. Just remember they are not emptied of calories, but oh what healthy calories… 🙂

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Healthy & whole nordic crisp bread

Makes 4 portions of 20-25 pieces
(For this recipe I use the same measure: M = 3/4 cup or 2 dl)

1M Sesame seeds
1M pumkin seeds
1M flaxseed
1M oil (use a flavour free one as rapeseed or sunflower)
3,5M flour (I used kamut flour, oat flour and wholegrain wheat flour)
2M water
2 tsp baking powder
2 tsp salt

1. Preheat oven to 400 °F/200 °C
2. Mix all of the seeds together with the flour, baking powder and salt.  Add all of the water and oil and combine well together.
3. Take approximately 1/4 of the dough and place on a piece of parchment paper. Top it with another piece of parchment paper in the same size. Use a rolling pin to spread out the dough in between the layers of paper, and roll it as thin as the thickness of the pumpkin seeds allow you too. Hopefully the dough will stay in between the paper, or else you just remove excess dough and use for next round. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes.  Continue procedure until all dough has been used. You can re-use the top parchment paper here for all portions.
4.  Slide the parchment on to a baking stone and place in the oven. Bake for 15 minutes until crispy and golden (cooking time will depend on thickness of dough).
5. When the crisp breads are done, remove from oven and let cool for 5 minutes. Break them along score lines, let cool completely and store in an airtight container.