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Knekkebrød
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Source: https://northwildkitchen.com/knekkebrod/
| (makes 2 sheet pans, approximately 30 breads) Ingredients: | |
| 1 tablespoon | honey |
| 600 ml (2 1/2 cups) | water |
| 135 g (1 cup) | course rye flour |
| 135 g (1 1/3 cups) | quick cooking oats |
| 25g (1/2 cup) | wheat bran |
| 80g (1/2 cup) | sesame seeds |
| 60g (1/2 cup) | pumpkin seeds, roughly chopped |
| 60g (1/2 cup) | sunflower seeds |
| 45g (1/4 cup) | linseed, flax seeds |
| 1 teaspoon | salt |
Preheat the oven to 325° F / 160° C. Cover two sheet pans completely with parchment paper.
In a medium bowl, combine the honey and warm water and whisk to combine.
In a large mixing bowl, mix together the rye flour, oats, wheat bran, seeds and salt. Slowly add in the honey-infused water, stirring until a wet paste forms. Let stand for a couple of minutes so the flour and oats can soak up more of the moisture and you get the right consistency.
Pour half of the mixture over one of the sheet pans and spread evenly and thinly, to the very edges. You can use the back of a spatula, or take plastic wrap over the top of the mixture, pressing down and spreading to get an even thickness across the sheet pan. Do the same for the rest of the mixture and the other sheet pan.
Place both sheet pans in the oven. Bake for 10 minutes then remove from the oven and carefully cut into 15 rectangles per baking sheet. This will make it easier to separate them when they are fully baked.
Place the sheets pans back in oven and bake for another 50-60 minutes, alternating the top pan with the bottom one once through the cooking time. Occasionally open the oven door to release steam. Check the knekkebrød towards the end of the cooking time and look for them being dry and brittle with light browning on the edges.
When finished, break the breads apart gently and let them cool completely on a wire rack. Store in a tight plastic or tin container and they should last for several weeks.
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