Knekkebrød / The crisp bread: A Scandinavian staple

Knekkebrød, or crisp bread, is said to be over a thousand years old and was one of the foods accompanying the Vikings on their raids. Today it serves as a quick, tasty and healthy breakfast or a between-meals snack. For many, many years I have eaten Wasa´s various crisp breads. It didn´t occur to me that I could bake my own until my mom started baking crisp breads. My family is addicted, so my mom bakes a batch just about every weekend, lasting the entire week. Last weekend I was home, baking with her. 🙂

Good news: you will need few ingredients and the crisp breads almost make themselves. A tiny bit of effort that will be rewarded for the rest of the week.

The ingredients:

  • 4 dl whole grain wheat flour
  • 4 dl large oatmeal / porridge oats
  • 2 dl sunflower seeds
  • 1 dl flax seeds
  • 1 dl sesame seeds
  • 1 ts salt
  • 7 dl water


  • 4 dl grovt sammalt hvetemel
  • 4 dl havregryn (store, ikke lettkokte)
  • 2 dl solsikkefrø
  • 1 dl linfrø
  • 1 dl sesamfrø
  • 1 ts salt
  • 7 dl vann

Mix all the dry ingredients.

Then add the water. What did I tell you? Simple as can be!

Plop the dough on baking sheets on two baking pans, and then pat the dough out as evenly as you can using your hands. Use a pizza knife to “score” the dough into suitably sized pieces. If you´d  like, you could also sprinkle over some seeds as topping.

Bake in the oven at 160 degrees Celsius / 320 degrees Fahrenheit for about 1 hour and 10 minutes, preferrably in a fan assisted oven (varmluft). They should be dry and crispy by the time they are done. If there is still some moisture, leave them in for a little longer. Once they are done, break them apart and let them cool on a drying rack.

Enjoy with some good cheese and a steaming hot cup of Lady Grey 🙂

Karen 🙂


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