The Knackebrod is a delicious crispy bread of Swedish origin, enriched with tasty seeds. Its versatility makes it perfect both paired with savory ingredients like salmon, eggs, or fresh cheese with Peperita patés, and with sweets like orange jam, figs, and Peperita hazelnut cream.
Here's the recipe:
Ingredients:
- 100 g rye flour
- 115 g all-purpose flour
- 25 g oat flakes
- 2.5 tablespoons sesame seeds
- 1.5 tablespoons flax seeds
- 4 teaspoons sunflower seeds
- 5 tablespoons pumpkin seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 150 ml water
- 80 ml extra virgin olive oil (Il Cavallino)
Instructions:
- Put all the ingredients in a bowl and work them until you get a homogeneous and compact mixture.
- Transfer the dough onto a cutting board, placing it on a sheet of parchment paper, cover it with another sheet, and roll it out until it reaches a thickness of about 5 millimeters.
- Remove the top sheet and place the bread on the baking sheet.
- Bake in a preheated oven at 180°C (356°F) for about 20 minutes. Once cooked, remove the knackebrod from the oven and score the bread to form rectangles or squares of your choice.
- Put it back in the oven for another 5 minutes and then remove.
- Cool and store the crackers in airtight jars or boxes, protected from moisture.
