Norwegian crispbread

So here I am. Back from holidays and happily baking again. On my return I had a lovely surprise: I’ve got into the Daring Bakers group so I could finally participate to the monthly challenge. There was very little time left and I was glad that the challenge was about crunchy flat bread, in one …

Knekkebrød is a staple of the Scandinavian table and kitchen. It is eaten for breakfast, lunch and for evening "kveldsmat" (supper). If you've never had a true Scandinavian crispbread you have missed out on a delicious crunchy biscuit type snack that is perfect topped with whatever takes your fancy. Knekkebrød has the bonus of being healthy as it is usually packed with wholegrains and seeds. My recipe combines seeds and herbs for a healthy freshness.

A Norwegian breakfast and lunch is never complete without a slice of bread or a type of knekkebrød. These ‘crisp breads’ or ‘breaking breads’ which are flat and dry, resembling a cracker, probably originated in Scandinavia close to 500 years ago. Some sources say that crisp bread was a staple of the Vikings as they could store them for long periods of time. These crisp breads would have been baked on hot stones, while today’s knekkebrød is baked in the oven.

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If you think crispbreads are boring, then think again, they are the perfect crunchy base for a wealth of exciting sweet and savoury ingredients. Having been challenged by Sigdal to develop some …