Crispbread Recipes

KETO NORWEGIAN CRISPBREAD RECIPE

Steps:

• Preheat oven to 325° F.
• In a bowl mix all of the ingredients to make a dough.
• Line a cookie sheet with parchment paper and place the dough on top.
• Spray a piece of wax paper and lay over the dough. Using a rolling pin, roll the dough out until it's about 1/4 inch thick. This dough will not rise. Try to shape the dough into a rectangular shape.
• Score the dough using a knife or pizza cutter but make sure not to cut all the way through. Place in the oven and bake until brown but not burnt, about 40 minutes. (note cooking times may vary so please check it frequently.)
• Let cool before breaking apart. If the outside crackers brown quicker than the middle, you can break them off and place it back into the oven to bake the rest.
• NOTE: If you don't have the Everything Bagel Spice you can make your own. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds. Mix together and then use 2 tablespoons of this mix in the dough.

SWEDISH CRISPBREAD (RYE SEED CRACKERS)

Steps:

• Preheat the oven to 400F/200C. Measure two pieces of parchment, or get a silicone mat and a similar-sized piece of parchment ready to fit a baking sheet/tray around 10x15in (25x38cm).
• Place the flour, salt and baking powder in a bowl and mix them together. Add the oats and seeds (pumpkin seeds, sesame seeds, flaxseeds) and mix so evenly distributed.
• Add the oil and water and combine until smooth. Take care not to overmix, you want it just combined. It should feel slightly stiff but still spreadable (add slightly more water if too stiff).
• Turn the mixture out onto the silicone mat or one piece of parchment and press the dough out to flatten a little. Top with the other piece of parchment and then roll out with a rolling pin to be around the same size as the piece of parchment. If it spreads beyond the area, you can trim a bit off and stick it to an area that has not spread as much. Then re-cover and roll over gently to help it join.
• Remove the top layer of parchment and carefully transfer the silicone mat/parchment to the baking sheet/tray. Score the top of the dough to make squares or rectangles of the size you want the crackers to be - I got around 24.
• Place the baking sheet/tray in the oven and bake for around 20 minutes until the top if dry and firm and the edges are just starting to become darker.
• Leave the crackers to cool a minute or two then cut along the score lines to break into crackers.

SWEDISH CRISPBREAD (KNäCKEBRöD)

Steps:

• Dissolve yeast in the water (if using dry yeast, follow instructions).
• Add salt and fennel/aniseed.
• Add rye and enough wheat flour to make a quite firm dough.
• Knead vigorously for at least five minutes.
• Divide into 16 parts and roll to balls.
• Let rise, covered, for 40 minutes.
• Heat the oven to maximum heat.
• Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• Use plenty of rye flour when rolling.
• Make a one-inch hole in the middle.
• Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
• Bake one at a time on a dry tray in the oven for about 2-4 minutes.
• They should get brown, but not too burnt.
• Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

CRISPBREAD

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
• Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
• Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
• Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
• Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.

FINNISH RYE CRISPBREAD

Steps:

• Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
• Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
• Keep rounds in a warm place to rise for about 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
• Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
• Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.