Knekkebrød

I am a member of an online group dedicated to husmanskost which is a Scandinavian point of view that emphasizes "getting back to basics" where cooking is concerned. Sometimes it incorporates newer or "healthier" ingredients, but it is always grounded in the people, the land and tradition. You can read more about husmanskost here, if you'd like:

http://foodsoftheworld.activeboards.net/ppelflsk_topic3211.html

This morning, one of the members of the group shared a photo of some Knekkebrød (crispbread) that she was making; when I asked if she would share the recipe, she was very happy to do so.

I am posting it here, along with a couple of photos; the first photo is the Knekkebrød before going into the oven:



The second is of a piece of the bread after it is finished and portioned:



I have seen this bread both square, as shown here, and round, with a hole in the centre so that it can be stored on a pole of some sort out of the way, similar to these breads:


Photo Credit: http://www.flickr.com/photos/vilseskogen/4953681308/

If you scroll down on this thread, the ingredients and instructions are translated.





If anyone would like to try this, let us know how it goes!

Ron

Thanks to Mike's help with the instructions, here is the translation for the recipe.

I left the measurements in the metric system, but from what I can see, 1 dl is equivalent to 0.8 cups.

Ingredients

18 Portions

2 dl oatmeal
2 dl coarse-ground wholemeal rye
2 dl sunflower seeds
2 dl oat bran
2 dl sesame seeds
1 dl pumpkin seeds
1 dl linseed
1 dl wheat bran
2 teaspoons salt
7.5 dl water

This is what you do

1. mix all the dry ingredients, pour over water, mix well.

2. let it stand 10 minutes to rise

3. preheat the oven to 150c/300f (I'm not sure if varmluft means convection or not, literally translated it means warm air)

4. Spread the mix evenly over three baking sheets with baking paper, use a spatula dipped in water

5. Put in the oven for 1 hour. After 30 minutes rotate the baking sheets and score with a pizza cutter or knife.

6. After an hour, remove and transfer pieces to a rack to cool.