Scandinavians love knekkebrød, or crispbread. I have done a seeded version before, but this one is more like the classic you get in the shop. The knekkebrød is made with a yeasted dough, which means you get those lovely little air bubbles, making it super crunchy and delicious. This version is simple as chips and inspired by what used to be my favourite, the oaty ones!
Ingredients for 12 crisp breads
- 50g oats
- 150g whole-wheat flour
- 5g dried yeast
- 1 tsp sugar
- 1 tsp salt
- 200ml cold water
Method
- Mix the dry ingredients and add the water
- Stir until everything is combined and you have a sticky dough
- Cover the dough and leave to prove for one hour
- Cover a baking tray with non-stick paper and sprinkle it with flour and oats
- Put the dough on the baking paper and press it out with your fingers, or roll it out with a rolling pin. Use enough flour to avoid it sticking
- Cut the dough up with a knife. I got 12 pieces
- Dab the crisp breads with a fork and allow them to rise for 30 minutes
- Bake at 175°C for 30 minutes
- Reduce the heat to 75°C, flip the crisp breads on their head and allow to dry out completely
- Transfer to a cooling rack and allow them to cool completely
- Store in an air tight container
The Anglo Nordic Kitchen 