Crisp bread / knekkebrød is a fantastic healthy snack with some cheese or other sandwich toppings. You get some really good ready-made ones in the store but they are even tastier when you make the bread at home.

Ingredients

3 dl rye, coarsely ground

2 dl oats, easy cook

2 dl sunflower seeds

2 dl pumpkin seeds

1 dl crushed flax seed

1 dl sesame seeds

1/2 dl chia seeds

1 teaspoon sea salt

7 1/2 dl water (preferably carbonated)

Baking the knekkebrød/ crisp bread

Measure out and stir the dry ingredients together, then add the water. Carbonated water will give you an extra crispy crispbread.

Stir it all together so that everything is well mixed. You should now have a “mushy” batter.

Set the oven at 160C degrees, hot air.

Distribute the batter on 2 (3 for very thin crisps) baking trays lined with baking paper. Use a spatula to spread the batter evenly. This is important for a successful result. If the batter is uneven the crispbreads will be unevenly baked and you will end up with some burnt crispbread, while the rest is soft.

Sprinkle with a few extra seeds / kernels, and put all the trays in the oven at the same time.

Let them bake for approx. 10 minutes. Use a pizza wheel or knife and divide into suitable pieces, for example 4 × 5  pieces per tray.

Put the trays back in the oven, switching places between the trays. Continue to switch places approx. every 15/20 minutes so that the trays get equal heat.

The crispbreads are ready after approx. 60-70 minutes of total cooking time. This depends on the oven so follow closely towards the end of the cooking time to avoid burning.

Once baked, remove the trays & turn the breads over slowly in batches to allow them to cool and dry evenly. When cool, you can put them in a box – not airtight, since they can get mouldy. In Norway since the air is dry, they are often kept in a cloth basket, to allow airflow around them.