Tuesday, January 10, 2012

Homemade knekkebrød (crisp Wasa-like flat bread)




I am a person who LOVES Wasa crackers; however, I choose not to indulge in them very often because of the price. While meal planning, on a whim, I googled "homemade Wasa crackers" and came across this website, Diary of Dinners, with a recipe.

They turned out quite well, I have to say. The recipe is very easy, and the crackers are crisp! They are great with a cheese stick or a bowl of soup or a thin slice of ham.

Here is the recipe from Diary of Dinners:

Aagot's Knekkebrød

2 cups whole wheat flour
2 cups oats
1 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup flax seed
1 tsp salt
3 1/3 cups water

Preheat the oven to 335. Mix all ingredients until a thick paste-like dough is formed. Spread onto 2 prepared baking sheets, making sure the mixture is evenly spread to the edges. (I put mine on parchment paper, which worked fabulously.)


Using a pizza cutter (or a knife, like I did), slice the dough into equal serving size rectangles and put in a 335 degree oven, one sheet on the top rack and one on the bottom.


Bake for 35 minutes, at which point you take out the sheets and swap their positions, putting the tray that was on the bottom rack up in the top of the oven and vice versa. 


Bake for additional 35 minutes.


Take out of the oven and let cool on a wire rack. Use your hands to break the knekkebrød at the seams.
Once cooled completely, keep in airtight container to maintain crispness.

*If your knekkebrød is too soft when you take it out, you can put it back in the oven for an additional 10 minutes until it is crispy. Just keep an eye on it to make sure it doesn't burn!


Do you have a knock-off recipe for something you love? How does it compare to the "real" thing?

1 comment:

Christina_S said...

Hi Erin!
So glad the recipe worked out for you! I love these knekkebrod and end up eating a whole batch much too fast. I try to convince myself that it's ok because they are healthy...

Christina