Try this Norwegian knekkebrød (crispbread) recipe

September 25 2014 | Guest post by Whitney

Norwegian knekkebrød crispbread recipe

Knekkebrød, or crisp bread, is a staple food in the average Norwegian household. It is a form of flat bread, but probably resembles more of a seeded cracker. It is simply made with various (i.e. whatever you have on hand) seeds and grains, water, and salt for taste. That's it.

An entire recipe of knekkebrød can be made in 30 minutes or less, including 20-25 minutes of baking time.

Knekkebrød is very quintessentially Norwegian with its no muss, no fuss production method, but admittedly has a has a long history rooted in making the best of the basic ingredients one has on hand. Eaten for breakfast, lunch, or a snack anytime of day, knekkebrød can replace normal bread as part of an open-faced sandwich. I enjoy homemade knekkebrød more than the store-bought varieties, and tend to put butter and Jarlsberg on mine. I also enjoy my knekkebrød topped with a soft goats cheese like Snøfrisk and raspberry jam.

  • As this recipe can be sized up or down depending upon how much knekkebrød you want to produce at once, I've made a basic recipe in "parts" that focuses on ratios rather than specified measurements. If you want to make a larger batch, use larger volume measures (ml. or oz.) for each part.

Norwegian Knekkebrød ingredients

Ingredients:

  • 1 part wheat flour
  • 2 parts seeds or whole grains of your choice (sunflower, pumpkin or flax seeds + whole wheat berry, steel-cut oats, rye, or quinoa are all good choices)
  • salt to taste
  • 1 part water

Directions:

  1. Pre-heat your oven to 180 celsius/350 fahrenheit. Add all ingredients, except the water, to a large mixing bowl. Stir until the mix is fully blended.
  2. Once all of the ingredients are stirred together, add the water — but slowly. This part can be tricky so add half of the water, stir a bit, then add more little by little. You want to final mix to be moist, but not overly wet, or else you'll have to increase the baking time. No biggie, but save yourself the hassle of having to wait and slowly mix in the water.
  3. Place the contents of the bowl on a parchment paper lined baking sheet and spread out the mixture as flat as possible. Use the back of a rubber spatula or metal spoon to help get the knekkebrød as flat as possible.
  4. Score the un-baked knekkebrød with rubber spatula or knife to make breaking it up after baking easier. Next, place the baking tray in the pre-heated oven and allow to bake for an hour.
  5. Take the baking tray out of the oven and allow it to cool until it is easy to handle.

Then break it into pieces, top with your favorite spreads like jam, soft cheese or with ham, salami, peanut butter, or just plain butter, and enjoy!

  1. ooh, this looks awesome! I have to try it as soon as the electricity in our kitchen is connected :P.
    One question though, in the beginning of the post a baking time of 20-25 min is mentioned, but the baking time in the actual recipe is an hour, which of those is the right one? I'll probably be able to find out by trying, but it would be nice to have it right the first time 🙂

  2. Ooo, I have some wheat berries leftover from another recipe! I didn't realize you could eat them uncooked. I'm always looking for new things to scoop hummus, so I will be trying this recipe soon.

    • Not sure if this comment is way too late, but check out the Endurance Cracker recipe at Oh She Glows for a similar recipe. I skip adding fresh garlic or onion and use powdered instead, it's super easy.

  3. I cannot wait to try this for hiking bread! That, and imagining taking a bit of peanut butter and Emmentaler or Gruyere with me, and having this crispbread + PB + cheese for an awesomely amazing refueling treat… mmm!

Join the conversation

Your email address will not be published. Required fields are marked *

No-drama comment policy

Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.