Oat & Rye Knackerbrood Crisp-Bread With Hemp & Pumpkin Seed
These unleavened flat-breads are traditionally made from rye. They lend themselves well to the addition of other cereals such as oats and love coarsely ground nuts and seeds which add shortening without the need for oil or other fats. We've added thyme for a Mediterranean touch to complement our torta. As with pastry, add just enough water to bind the dry ingredients. The less water, the lighter the result
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Cuisine norther european, scandinavian, swedish
- 3/4 cup rye flour
- 1/4 cup rolled oats
- 1/2 cup coarsely ground hemp & toasted hulled pumpkin seeds or any mixture of your favourite nuts and seeds
- 1/2 tsp salt or less to taste
- 1/4 tsp dried thyme or za'atar (optional)
- water
heat your oven to 190C
mix all the dry ingredients in a bowl and gradually add just enough water to form a dough. Let rest for 5-10 minutes. Add a little more water if the mixture looks too dry
roll the dough out thinly on lighly oiled baking parchment. Some recommend you also use baking parchment on top, but I haven't found this necessary
with a large knife or pizza wheel trim the edges and cut the rolled dough into oblongs as per your liking
bake on a high shelf in the oven for 12-15 minutes, depending on how crisp you like your knackerbrood
cool briefly on a wire rack and eat immediately with your favourite toppings
in the unlikely event of there being some left over they keep very well in a sealed tin or small tapaware container