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.