Norwegian Flat Bread - Knekkebrod

It is sunny and cold today with below zero wind chills. No better time than spending a few moments in my favorite room of the house, the kitchen. I've never been to Norway, but I imagine they have more than a few days just like this. Perhaps they also spend a lot of time baking. From what I've read I learn that Knekkebrod (or Crisp Bread) is a staple in Norwegian households. It can be eaten for any meal of the day or a snack in between meals. It is often served with butter, jam, meats and/or cheeses. So far, I have simply enjoyed it plain or with a nut butter. Watch out, the complex whole grain flavor grows on you!

Knekkebrod

2c. stone ground whole grain rye flour
2 c. quick oats
1 c. sunflower seeds (or a combination of sunflower and pumpkin seeds)
1/2 c. flax seeds (I used hemp seeds)
1/2 c. sesame seeds
1 tsp. salt
3 c. water
1-2 T. honey (you can also used maple syrup)

Preheat oven to 350 degrees (I used my convection oven which took a little less time and resulted in more even browning). Place parchment paper on two large flat cookie sheets. Mix the dry ingredients. Add the water slowly. Mix well by hand and make sure it doesn't get too soupy. Add honey if you wish. When it is mixed up, it will have a consistency like wet, pebbly cement.

Knekkebrod scored and returned to oven for final 35 to 40 minutes

 Divide mixture (about 1 pound 9 oz. per cookie sheet) and spread one half on each of the cookie sheets. Try to spread the mixture evenly on each sheet, making sure you fill the entire surface of the cookie sheet. Bake 10 minutes, remove from oven and score into shapes and sizes you desire using a pizza cutter. Return to oven for as long as needed to result in golden brown crackers, 35 to 40 more minutes.

Knekkebrod, hot out of the oven!

Cool on cooling rack and break into individual crackers. Enjoy!