knäckebröd – literally knäcke to break and bröd, bread.
I have them for breakfast with butter, tomato, cottage cheese and loads of pepper. I can totally see these on the next party platter with the best Chicken and Sage Terrine by L’authentic, smoked salmon or salmon gravlax and cream cheese. That’s if I manage to keep some for home after my husband tried them and said he’s taking them to work! They are so easy to make and so easy to make flavour variety too.
This version takes a bit longer to make (baking time) compared to another recipe I sometimes make, without oats and less water. I prefer this one more, as it creates crackers with less uniformity and texture, giving it more personality.
- 220 g flour
- 220 g rolled oats
- 1 tbsp salt
- 100 g sunflower seeds
- 100 g sesame seeds
- 75 g chia seeds
- 70 g pumpkin seeds
- 700 ml water
- 1 Tbsp olive oil
- 2 tbsp Fennel seeds (optional)
- 1 tbsp Cumin seeds (optional)
- Heat oven to 130C.
- Mix all the dry ingredients together in a large bowl and add the liquids. It should have a porridge-like consistency.
- Line 3 cookie sheets with baking paper and pour the mixture onto the sheets.
- With a large spoon, spread the mixture as thin as possible (like 2-3mm) and bake in the oven for 15 minutes.
- Remove sheets from oven and slide the baking paper onto a chopping board. Cut each sheet of cracker into rectangular pieces – small cracker size (for dipping) or larger rectangles (for serving). Having different sizes are good! Put back in the oven and bake for 1-2 hours until they are golden and crisp.