Swedish Crisp Bread (Knäckebröd)

Swedish Crisp Bread - Knäckebröd - Bird Seed Bread 

“A beloved child has many names” – as we say in Swedish. There are as many names as there are recipes for this delectable staple in the Swedish kitchen. It’s crunchy! It’s delicious! And it might just be good for you! 

I’ve been experimenting with a plethora of “knäckebröd” recipes and found that the flourless variation is my favorite. Kudos to the old-fashioned recipe which includes rye and wheat flours, yeast, time, and the use of peculiar looking rolling pin with a hedgehog-like surface which gives the bread an interesting dimpled look. The bread is very decorative while drying. (see pic) If you’d like this recipe, I’d be happy to share it with you;  BUT, I l really like simple. I like newfangled. I like using chia seeds instead of flour. Watching chia seeds swell is the chemistry lesson I never seemed to grasp but finally understand. Chia seeds swell! Who knew? And they make some pretty fine crisp bread. 

Without further ado, here’s my most successful Crisp Bread recipe yet (I’m still working on perfection): 

2 cups (5 dl) gluten-free rolled oats

1 cup (2 1/2 dl) flaxseeds 

1/2 cup (1 1/4 dl) sunflower seeds

1/2 cup (1 1/4 dl) sesame seeds (white and black)

1 cup (2 1/2 dl) pumpkin seeds

1/2 cup (1 1/4 dl) chia seeds

4 TBS neutral cooking oil (organic canola)

2 teaspoons salt

2 cups (5 dl) boiling water

Mix the dry ingredients in a stainless steel mixing bowl. Add the oil and boiling water. Mix well and cover with plastic wrap. Let stand at room temperature for at least three hours (preferably overnight). Preheat the oven at 350° F (175° C). Divide the dough into three equal parts. Roll each part between two pieces of parchment paper and place the them on cooking sheets. Sprinkle with your favorite toppings (Italian spices, sea salt, sesame seeds... whatever floats your boat). Bake for 20 minutes and then reduce the oven temp to 300° F (150° C) and continue baking for 30 minutes or until light brown and crispy. Ovens vary (and mine is at high altitude which requires a bit more time) so you’ll need to keep an eye on the bread. Turn off the oven and open the oven door and let the bread “breathe” for a few hours. Break into pieces and enjoy!