Ingredients with Measurements:
- 1 cup whole wheat flour
- 1 cup rye flour
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup olive oil
- 1 1/2 cups water
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the whole wheat flour, rye flour, rolled oats, sliced almonds, dried cranberries, sesame seeds, flax seeds, sunflower seeds, salt, and baking powder.
3. Add the olive oil and water to the dry ingredients and mix until a dough forms.
4. Divide the dough into two equal portions.
5. Place one portion of the dough on a sheet of parchment paper and roll it out as thinly as possible.
6. Use a pizza cutter or sharp knife to cut the dough into squares or rectangles.
7. Repeat with the second portion of dough.
8. Transfer the parchment paper with the cut dough onto a baking sheet.
9. Bake for 20-25 minutes, or until the knäckebröd is golden brown and crispy.
10. Remove from the oven and let cool completely before breaking into pieces.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 40 pieces
Nutritional information:
Per serving (1 piece):
- Calories: 50
- Fat: 2.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or spelt flour.
- Rye flour can be substituted with whole wheat flour or all-purpose flour.
- Rolled oats can be substituted with quick oats or steel-cut oats.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Sesame seeds, flax seeds, sunflower seeds, and pumpkin seeds can be substituted with any combination of seeds or nuts.
Variations:
- Add 1 tsp of dried rosemary or thyme for a savory flavor.
- Replace the dried cranberries with chopped dates for a sweeter flavor.
- Add 1 tsp of cinnamon and 1/4 cup of honey for a spiced flavor.
Tips and tricks:
- Make sure to roll the dough out as thinly as possible for a crispy texture.
- Store the knäckebröd in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the knäckebröd in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The knäckebröd can be reheated in the oven at 350°F (180°C) for 5-10 minutes to restore its crispiness.
Presentation ideas:
Serve the knäckebröd on a wooden board with cheese, fruit, and nuts for a rustic appetizer.
Garnishes:
Sprinkle some sea salt and chopped fresh herbs on top of the knäckebröd for extra flavor.
Pairings:
The knäckebröd pairs well with cheese, hummus, and smoked salmon.
Suggested side dishes:
Serve the knäckebröd with a side salad or soup for a light meal.
Troubleshooting advice:
- If the dough is too dry, add more water, 1 tablespoon at a time, until a dough forms.
- If the knäckebröd is not crispy enough, bake it for a few more minutes.
Food safety advice:
Make sure to store the knäckebröd in an airtight container to prevent it from getting stale.
Food history:
Knäckebröd is a traditional Swedish flatbread that has been eaten for centuries. It was originally made with rye flour and water and baked in a wood-fired oven.
Flavor profiles:
The knäckebröd has a nutty and slightly sweet flavor from the almonds and cranberries. The seeds add a crunchy texture and a nutty flavor.
Serving suggestions:
Serve the knäckebröd as an appetizer or snack with cheese, fruit, and nuts.
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Region: Swedish