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Norwegian Knekkebrød

Norwegian Knekkebrød
Christopher Mohs

I’m a Minnesotan Norwegian at heart.  I grew up and was raised in the heart of this heritage and am always finding ways to rekindle the memories of my youth. Benefit of this rekindling? An emerging new trend in diet fads. The Nordic Diet is based in fish and seasonal veggies, aside from that the breads are incredibly hearty and rich in nuts, seeds, and whole grains.

This recipe is quintessentially Nordic by nature. The super easy unleavened bread is incredibly easy to make, and best of all – you get to be creative and control the ingredients with whatever your heart desires.  Don’t be fooled though – this is a dense and hearty bread. Best served with jam or with your morning eggs. It’s more of a cracker than a bread, but it’s a snack and meal component that is sure to quickly fill you up.

The basics of knekkebrød is 1 cups whole wheat flour, 2 cups of a mix of; oats, crushed nuts, seeds of choice, whole grains, 1 cup water and 1 1/2 tsp Salt. Here are a few ideas of what you can toss into your own Knekkebrød.



Here is what I dug out of my pantry to make my Knekkebrød.


1 cup Whole Wheat Flour
1/3 cup Flax Seeds
2/3 cup Rolled Oats
1/3 cup Sunflower Seeds
2/3 cup Hazelnuts Ground
1 1/2 tsp Salt
1 cup Water


Preheat oven to 350 degrees F. Mix all dry ingredients together in a bowl, then add flour 1/3 cup at a time and mix in until you get a consistency of moist gravel (it should clump together when pressed into a ball, but not be too soggy). You may not use all of the water.

Next, on a parchment lined baking sheet (about 9 x 13 in size) dump out the mixture and press into one even layer with a spatula. Using a pizza cutter score your Knekkebrød into rectangular pieces and then bake for 60 minutes at 350 degrees F.

Remove and allow to cool slightly, break apart bread into your pre-scored rectangles and enjoy with your favorite jam.

Here are some step-by-step photos.