Knäckebrot (Swedish crackers)
A lot of Kiwis have Scandinavian blood in them, including me. I have a strong Danish background and when I travelled through Denmark, Sweden and Iceland last year I fell in love with the traditional Swedish crackers called Knäckebrot or Knäckebrod which are rectangle in shape and slightly larger than a piece of toast. They have been eating them for years, and I’m sure one of my Danish great-grandmothers probably knew this recipe.
I have been wanting to make them ever since and have tried out a few recipes but they were never the same.
Recently I was in the home of a lovely woman in Opononi who served these with a glass of wine. I asked her immediately if she had my long searched for recipe which she generously shared. She had been given it by some Swedish WWOOFERS (volunteers from overseas who stay and work on organic farms.)
These are mostly seeds so that makes them very nutritious and because they are dried in the oven they remain crisp for a long time.
I really encourage you to try these as they are easy to make and my family loves them. I even have them for breakfast with tomato, cottage cheese and loads of pepper and sometimes with salmon and cream cheese. And I feel very Danish as I do so.
- 220g wholemeal flour (I used stoneground)
- 220g rolled oats (wholegrain if you can get them)
- 2 tsp salt
- 150g sunflower seeds
- 75g sesame seeds
- 75g linseeds (flaxseed)
- 40g pumpkin seeds
- 700ml warm water
- 1 tbsp olive oil
- Mix all the dry ingredients together in a large bowl and add the water and oil. Oil a very large oven tray or two smaller ones and pour the mixture onto the trays. It should be the consistency of porridge. Spread it as thin as possible and then put in a 130 degree C oven for 15 minutes. Take it out and cut into biscuits, either conventional cracker size or the larger rectangles. Put back in the oven and bake for one hour until they are golden and crisp. You may need to cook longer as the instructions say one to two hours but mine only took an hour.