Knekkebrød (Norwegian Crispbread) is a traditional Norwegian recipe for a classic seeded crispbread (flatbread) that's a Norwegian institution. The full recipe is presented here and I hope you enjoy this classic Norwegian dish of: Norwegian Crispbread (Knekkebrød).
Preheat your oven to 160°C. Cover two baking trays with parchment paper.
In a medium bowl, combine the honey and warm water and whisk together.
In a large mixing bowl, mix together the rye flour, oats, wheat bran, seeds and salt. Slowly add in the honey-infused water, stirring until a wet paste forms. Let stand for a couple of minutes so the flour and oats can soak up more of the liquid and you get the correct consistency.
Pour half of the resultant mixture over one of the baking trays and spread out evenly and thinly, going right to the edges. You can use the back of a spatula, or spread clingfilm (plastic wrap) over the top of the mixture, pressing down and spreading to get an even thickness across the entire baking tray. Do the same for the remaining mixture and the second baking tray.
Transfer both baking trays to the centre of your pre-heated oven. Bake for 10 minutes then remove from the oven and carefully cut into 15 rectangles per baking tray. This will make it easier to separate the crispbreads when they are fully baked.
Return the baking trays to the oven and bake for another 50-60 minutes, alternating the top pan with the bottom one once through the cooking time. Occasionally open the oven door to release steam. Check the knekkebrød towards the end of the cooking time and look for them being dry and brittle with light browning on the edges.
When finished, break the breads apart gently and let them cool completely on a wire rack. Store in a tight plastic or tin container and they should last for several weeks.
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