Knekkebrød – Norwegian Crisp Bread

Jump to Recipe

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. Breakfast, lunch and supper, or a cheeky snack during the day, these crisp breads work every single time. They are also a fabulous addition to a grazing platter.

References to similar crisp breads go back to the Vikings, when they were cooked on hot stones. Typically made in the oven these days, most families have their own recipe with their own take on this ancient and traditional recipe. The seeds may vary, some will be sweeter, some may include nuts and herbs, but there is no denying that Knekkebrød continues to be a hugely popular and healthy part of the Norwegian diet.

How to make Knekkebrød – Norwegian Crisp Bread

This recipe is slightly adapted from and inspired by Nordic Kitchen Stories and North Wild Kitchen.

Collect all your ingredients together:

• pumpkin seeds
• sunflower seeds
• sesame seeds
• linseeds
• porridge oats
• fine salt
• olive oil
• warm water
• runny honey
• rye flour or cornflour

How to make these healthy flavourful crisp breads:

1. Mix the water, oil and honey and pour over the seeds, oats and salt. Mix thoroughly and leave to rest for 20 minutes.
2. Stir in the flour, mix thoroughly, and tip onto a baking parchment lined baking tray measuring 40cms x 30cms.
3. 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.
4. Bake in the pre-heated oven for 15 minutes.
5. Remove from the oven and reduce the heat. Cover the tray with a large chopping board and invert so your biscuits are now on the board, baking parchment side up.
6. Carefully remove the paper and put it back on the baking tray.
7. 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.
8. Return to the cooler oven for 10 minutes.
9. 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.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.