Norwegian Crisp Bread (Knekkebrod)!

whole grain flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor, while all-purpose flour is widely available.

seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add nutrition, but sunflower seeds are often less expensive.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and probiotics, while baking powder is a quick leavening option.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rolled barley

Quinoa flakes provide protein, while rolled barley can be more economical.

Preheat the oven to 200°C (392°F).

Mix whole grain flour, rye flour, and barley flour in a large bowl.

Add salt and seeds to the flour mixture.

Dissolve yeast in warm water and let it sit until frothy.

Combine the yeast mixture with the flour mixture and stir until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Roll out the dough thinly on parchment paper.

Cut into desired shapes and prick with a fork to prevent bubbling.

Transfer to a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes until golden and crisp.

Remove from the oven and let cool completely on a wire rack.

Cooking Techniques

Spice Level:

Allergens