Knækbrød (Crisp Bread)
These beautiful crispy and crunchy crackers are a perfect base for our delicious onion dip. Alternatively, use them as a part of a cheese or charcuterie board, or just munch on them as a snack!
Ingredients
DOUGH
- 50 grams (1/2 cup) oats, milled in a food processor
- 75 grams (1/2 cup) flax seeds
- 30 grams (1/4 cup) sesame seeds
- 1/2 tsp salt
- 165 grams (1 cup + 2 tbsp) flour
- 110 grams (3/4 cup) rye flour
- 1 tsp baking powder
- 120 ml (1/2 cup) vegetable or neutral oil
- 120 ml (1/2 cup) water (may need to add more)
DILL AND ONION DIP
Instructions
- Preheat your oven to 390 F (200 C).
- To make the dough, combine all dry ingredients - oats, flax seeds, sesame seeds, salt, flour, rye flour, and baking powder - in a bowl.
- Add your oil and water and begin to mix together. Your dough should come together into a mass, but you can add more water (little by little) if needed.
- Prepare a surface with flour and begin rolling out your dough to about a 1/8 inch thickness. It's easier to work with only half the dough at a time. Alternatively, you can roll the dough out between two sheets of parchment paper (this is easier if your dough is a bit stickier).
- Once your dough is thin enough, transfer to a parchment lined baking sheet.
- Score your dough to create squares or rectangles of any size (up to you!). We use two baking trays and make around 24 squares with some extra irregular shapes around the edges.
- Bake for around 15 minutes. Then remove from the oven, and let cool slightly so that you don't burn yourself. Break your crisp bread into pieces and put back in the oven for another 5-10 to get fully crisp. Let cool, eat with your favorite topping or dip and enjoy!
