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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
Cook Time 15 minutes
Total Time 25 minutes
Cuisine norther european, scandinavian, swedish
Ingredients
  
  • 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
Instructions
 
  • 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