Ingredients with Measurements:
- 1 cup rye flour
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1 1/4 cups water
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, rolled oats, chopped rosemary, and salt.
3. In a separate bowl, whisk together the olive oil, honey, and water.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Knead the dough for a few minutes until it becomes smooth.
6. Divide the dough into two equal portions.
7. Roll out each portion of dough onto a lightly floured surface until it is thin and even.
8. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
9. Use a fork to prick the dough all over to prevent it from puffing up during baking.
10. Bake for 20-25 minutes, or until the knäckebröd is golden brown and crispy.
11. Remove from the oven and let cool completely on the baking sheet.
12. Break the knäckebröd into pieces and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 20-24 pieces
Nutritional information:
Per serving (1 piece):
Calories: 70
Total Fat: 2.5g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrate: 11g
Dietary Fiber: 2g
Total Sugars: 1g
Protein: 2g
Substitutions for ingredients:
- You can use any type of flour you prefer, such as spelt flour or barley flour.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can substitute the honey with maple syrup or agave nectar.
Variations:
- Add different herbs and spices to the dough, such as thyme, oregano, or garlic powder.
- Top the knäckebröd with different toppings, such as cheese, sliced tomatoes, or avocado.
Tips and tricks:
- Make sure to prick the dough all over with a fork to prevent it from puffing up during baking.
- If the dough is too sticky, add a little more flour.
- Store the knäckebröd in an airtight container to keep it crispy.
Storage instructions:
Store the knäckebröd in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the knäckebröd, place it in a preheated oven at 350°F (180°C) for a few minutes until it is warm and crispy.
Presentation ideas:
Serve the knäckebröd on a wooden board with different types of cheese, olives, and cured meats.
Garnishes:
Garnish the knäckebröd with fresh herbs, such as rosemary or thyme.
Pairings:
Pair the knäckebröd with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the knäckebröd with a side salad or a bowl of soup.
Troubleshooting advice:
- If the knäckebröd is too thick, roll it out thinner next time.
- If the knäckebröd is too dry, add a little more water to the dough.
Food safety advice:
Make sure to wash your hands and all surfaces before preparing the dough. Store the knäckebröd in an airtight container to prevent contamination.
Food history:
Knäckebröd is a traditional Swedish flatbread that has been eaten for centuries. It was originally made with rye flour and water and was a staple food for farmers and peasants.
Flavor profiles:
The knäckebröd has a nutty and earthy flavor from the rye flour and a subtle sweetness from the honey. The rosemary adds a fragrant and herbaceous note, while the olive oil gives it a rich and savory taste.
Serving suggestions:
Serve the knäckebröd as an appetizer or snack with different types of dips, such as hummus or tzatziki.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swedish