Almond crispbread

One of the first things foreigners get to taste when visiting Sweden may be the so called knackebrod (knäckebröd), a kind of crispbread, that is part of most our meals. If you haven’t tried it, look out for it next time you visit Ikea.

This crisp bread, made from three different kinds of flour, is always on our Christmas, Easter and Midsummer smorgasbord (buffet). It’s perfect with a piece of smoked salmon or cheese, for instance chèvre (goat cheese) or camembert, with some marmalade.

If you don’t want to buy a lot of different flours, you can use just one or two kinds. The bread will come out just as well.

Almond crispbread

Preheat the oven to 225 degrees

  • 3 dl coarse rye flour
  • 2 dl flour
  • 1 dl whole wheat flour
  • 1/2 tablespoon salt
  • 1 tablespoon cane sugar / raw sugar
  • 1 tablespoon whole caraway seeds
  • 1 tablespoon whole anise
  • 1 teaspoon baking powder
  • 2 dl water

Mix 1 cup chopped almonds and 1/2 cup chopped pumpkin seeds.
Salt flakes

  1. Crush caraway seeds and anise and mix with the dry ingredients in a food processor.
  2. Add water little by little while blender is running.
  3. Shape the dough, which shall be rather firm, into a roll and divide into 8-10 equal parts.
  4. Flour the work surface with coarse rye flour and roll each part into a circle not too thin.
  5. Sprinkle the surface with some of the chopped almonds and pumpkin seeds along with some salt flakes and place a waxed paper on top.
  6. Gently press the almonds/seeds into the dough with the rolling pin and continue to roll the dough quite thin.
  7. Place two flatbreads at a time on waxed paper and bake for 4-5 minutes on each side.
  8. Beware the breads don’t burn, the heat might differ between ovens.
  9. Let cool on a rack and store dry.

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