Select Page


18-24 slices

Prep time:

30 minutes

Time to bake

20 minutes

Good for:

With soup

Knaekke broed/ crisp bread

This is another recipe from my sister. I do not make it often because it is not easy to bring anywhere. But it is very good with a bowl of soup or cheese at home and lasts surprisingly long in an airtight tin.


1 dl oats
1 dl linseeds
1 dl pumpkin seeds or chopped walnuts
1 dl sunflower seeds
1 dl sesame seeds
1 tsp baking powder
2 tsp sea salt
3.5 dl Rye flour*
1.25 dl Rapeseed oil
1.5- 2 dl ice cold water


Step 1

Mix all ingredients in a medium size bowl

Step 2

roll out between 2 sheets of baking paper. You will have to press more than roll.

Step 3

Cut into squares- i like 5×5 cm and that makes 2 plates in my oven.

Step 4

Cook in a preheated oven 20 minutes at 200 degrees Celcius

Step 5

Cool completely and can be store in an airtight container up to 1 week.


You can use gluten-free oat flour, buckwheat or brown rice flour instead of Rye for a gluten-free version or combine the 3 to taste. Just careful to adjust the amount of water and flour, so it’s not too wet.

Just like the ‘easy bread’ i sometimes adjust with some cooked quinoa or puffed rice.

Play with the recipe and let me know other good ideas.

More Recipes


Potato fiber bread

Simple Bread