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. Due to the rye, this is not a gluten-free version. Instead of the rye, you can try with gluten-free rustic flour mixed with 1/2 tsp xanthan gum.
Method
- 1
Step 1
Mix all ingredients in a medium size bowl
- 2
Step 2
roll out between 2 sheets of baking paper. You will have to press more than roll.
- 3
Step 3
Cut into squares- i like 5×5 cm and that makes 2 plates in my oven.
- 4
Step 4
Cook in a preheated oven 20 minutes at 200 degrees Celcius
- 5
Step 5
Cool completely and can be store in an airtight container up to 1 week.
Good to know
For the gluten-free version you can combine your grains to your taste. Try buckwheat with gluten-free oat flour and mix with a gluten-free 1-to-1 blend. Just carefully adjust the amount of water and flour for the consistency. Just like my recipe for ‘simple bread’, I sometimes add some leftover cooked quinoa or puffed rice. Play with the recipe and let me know other good ideas for gluten-free crackers.
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