The best Knäckebröd (crisp bread) recipe ever...

Knäckebröd, or crispy bread is a tradition emerging from our home county of Värmland.  Since crispbread then contains less than 10 percent water it stores for a long time, something that was even more important in older time when other conservation opportunities were lacking.  There have also been reports that both fermented grains and these crispy dry breads are much more suitable for the body than our modern breads.  Our lovely neighbor invited us for Fika (pronounced "fee-ka") that basically implies "drinking coffee" although often with a sweet or snack and gave us the best Knäckebröd we've tasted.  Full of seeds and flavour we thought we would share the recipe- it's super easy to make.

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Emelia cooking a batch of the finest

1dl Spelt wholegrain flour
1dl Spelt flour
1dl Sunflower seed
0.5 dl Pumpkin seed
0.5 dl Linseed
0.5 dl Sesame seed
1 tsp Sea salt
0.5 dl Rapeseed oil
2.5 dl warm water
 
Mixed up into a paste the mix is spread out on an oiled baking tray and baked at 150 C for around an hour.  Delicious!  This is a different mix to the drier doughs of traditional round breads typical all over Sweden, the photo below from Värmland dates back to 1911.  These are great too, the hole in the middle allowing the breads to be stored on a wooden pole in the kitchen ceiling for keeping.

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Traditional Värmland Knäckebröd, photo from 1911