May 2, 2011

Hanne's Knækbrød / Danish Crisp Bread

If like me, you HAVE TO HAVE a little something with your chai, this knækbrød – Danish crisp bread recipe is just for you. Hanne served it at her birthday party and I asked her for the recipe with my mouth full, without as much as a ‘thank you for the meal’. Pictures don’t do justice it’s really mild but ‘explosion of flavors’ from the seeds taste. Sorry, the ‘explosion of flavours’ is an inside- you-wont-find-it-funny-if-you-weren’t-there joke from when a friend found it to be the only way to describe the taste of this knækbrød. The possibilities are endless. You can eat it smeared with a little butter, a cheese dip or like the Danes like to do- pile it up shrimps, eggs or every imaginable food in the universe. It is so easy to make and stays for up to 15 days (or maybe more... mine got eaten within 10 days) It takes just 3 very easy steps, so it wasn't difficult even though the recipe was in Danish. I used a decilitre cup. If using a US size cup increase the baking powder and salt by half. 

1 cup coarse oatmeal / Havregryn
1 cup flax seeds / Hørfrø
1 cup sesame seeds / Sesamfrø
1 cup pumpkin seeds / Græskarkerner
1 cup sunflower seeds / Solsikkefrø
3 1/2 cup rye flour/ Rugmel (You can also use whole-wheat flour)
2 teaspoons salt
1 teaspoon Baking Powder
2 cups water
1 cup vegetable or olive oil

Step 1: Mix all ingredients together in a bowl. Knead VERY lightly. 

Step 2: Divide dough into two portions. Lay one portion on a baking sheet the size of your baking tray. Put another baking paper on top of the dough. Roll it into a thin sheet using a rolling pin. Repeat process with the other half of dough.

Step 3: Peel off baking paper on top. Using a knife cut sheet into rectangular or any desired shape.

Step 4: Preheat oven to 175C and bake for 20-25 minutes. And tadah!

Tip: Check at the 10 minute mark. The hand rolled sheets vary in thinness so some bake faster than others.


  1. I just made these following your recipe. Very nice indeed. :)

  2. Here is the thing....I saw your crisp bread and now I just keep imagining eating it with some sour cream dip. I keep imagining the texture of bread interspersed with crunchy seeds. Infact my mouth is watering right now.

    I think I need to just go ahead and make it and get it out of my system.

  3. May- Glad you liked it!
    Clueless- Whats stopping you? This recipe is easy and foolproof, oh well kinda'. I have managed to burn a batch now and then. And ummm...sour cream!

  4. These are the perfect accompaniment to my smoked trout (or bluefish if in Boston) paté. Homemade knækbrød is one of the foods I really like here!

  5. Just made a batch of these and they are FANTASTIC!! Very simple recipe with great results!! A thin slice of havarti on these crackers and a strong cup of coffee.... mmmm heavenly!
    I did 3 cookie sheets full as I wanted them thin and crisp. I did one plain with coarse salt on top... one with caraway seeds and coarse salt and one with hemp hearts through the dough. All are wonderful!
    EVERYONE... try this!!!
    Thanks for sharing this recipe!!
    xo Shell

  6. Incrivel ! Delicioso ! Super facil e rapido de fazer !
    Thanks for the recipe .