Crispbread (Knekkebrød in Norwegian) is a very traditional Scandinavian staple food, which in modern times has become more popular around the world. There are many different kinds, but there is nothing like making your own.
Karin and Reidun who both work in a Kindergarten with much focus on healthy and traditional Norwegian food baked these crispbreads for Dear November. They taste great served with smoked salmon and sour cream.
Crispbread with dill and lemon zest
Author: Adapted from the cookbook "Knekkebrød" by Åpent Bakeri
Ingredients
- 400g Wheat flour
- 100g Rye flour
- 50 g Sour dough or 25 g water
- 10 g salt
- 300 g water
- 20 g yeast
- 10 g honey
- 12 g lemon zest
- 10 g finely chopped dill
Instructions
- Mix all the ingredients together in a food processor for a few minutes. If you have time then put the dough in the fridge for a few hours. Roll about 50 g of the dough out on a lined baking tray. The dough should be a few mm thick. With a knife or pizza cutter cut the dough into desired pieces. Let the dough rise for an hour in room temperature. Bake in the oven for 15-20 minutes on 180 degrees Celsius. Turn the crispbreads over and bake for another 15-20 minutes. Let the crispbreads dry on 100 degrees Celsius for 40-60 minutes.
Leave a Reply