Knäckebrot (say: knekka-broht) = cracker.
I think I’ve bought and chowed down about a hundred packets of Dr Karg’s cheese and pumpkin seed crackers since moving to Germany five years ago. I’ve tried many variations from many brands, but Dr Karg is the gold standard when it comes to Knäckebrot. Thanks to my friend Silke, from Happy Cooking Frankfurt, I discovered a cracker of a recipe* that’ll save me a few euros and give me the satisfaction of making something from scratch.
It takes all of a few minutes of prep time. You just need to let it sit in the jug for an hour before spreading the mixture on your baking tray and putting it in the oven.
The great thing about this recipe is that the varieties are endless. If you don’t like the taste of pumpkin seeds, replace them with sunflower or sesame seeds. If you’re like me and very much addicted to cheese, sprinkle some parmesan on top before baking.
Have a go and let me know what you think!!
AuthordeliciousmotherDifficultyBeginner
AuthordeliciousmotherDifficultyBeginner
Yields18 Servings Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins
35 g olive oil 1 tsp salt 125 g rye or wheat grains 125 g oats 125 g mixed seeds -e.g. pumpkin, sesame, sunflower, pine nuts 375 g water
11. Put 125g rye/wheat grains* into bowl – 30 secs/speed 10.
22. Add rest of the ingredients: 125g oats, 125g mixed seeds, 375g water, 35g olive oil, 1 tsp salt – 10 secs/Reverse/speed 4.
33. Allow dough mixture to rest in the jug for 1 hour. Preheat oven to 160°C* (fan-forced) 5-10 mins before the resting time is up. You can also transfer it to another bowl if you want to use the TM for further cooking.
*180°C / 355 °F or top and bottom heat.
44. Line two baking trays and spread mixture with a spatula so that the layers are very thin (3mm).
55. Bake at 160°C/ 320°F* for 20- 30 min.
66. Remove from oven and cut the dough mixture into desired rectangular pieces with a pizza cutter or a sharp knife. Turn crackers over and bake again for 15 -20 mins.
77. Turn crackers again and turn the oven off. The crackers can 'crisp out' in the oven if you're patient enough to wait half an hour or so. Otherwise just enjoy them warm!
1. Put 125g rye/wheat grains* into bowl – 30 secs/speed 10.
2. Add rest of the ingredients: 125g oats, 125g mixed seeds, 375g water, 35g olive oil, 1 tsp salt – 10 secs/Reverse/speed 4.
3. Allow dough mixture to rest in the jug for 1 hour. Preheat oven to 160°C* (fan-forced) 5-10 mins before the resting time is up. You can also transfer it to another bowl if you want to use the TM for further cooking.
*180°C / 355 °F or top and bottom heat.
4. Line two baking trays and spread mixture with a spatula so that the layers are very thin (3mm).
5. Bake at 160°C/ 320°F* for 20- 30 min.
6. Remove from oven and cut the dough mixture into desired rectangular pieces with a pizza cutter or a sharp knife. Turn crackers over and bake again for 15 -20 mins.
7. Turn crackers again and turn the oven off. The crackers can 'crisp out' in the oven if you're patient enough to wait half an hour or so. Otherwise just enjoy them warm!
Ingredients
Directions
1. Put 125g rye/wheat grains* into bowl – 30 secs/speed 10.
2. Add rest of the ingredients: 125g oats, 125g mixed seeds, 375g water, 35g olive oil, 1 tsp salt – 10 secs/Reverse/speed 4.
3. Allow dough mixture to rest in the jug for 1 hour. Preheat oven to 160°C* (fan-forced) 5-10 mins before the resting time is up. You can also transfer it to another bowl if you want to use the TM for further cooking.
*180°C / 355 °F or top and bottom heat.
4. Line two baking trays and spread mixture with a spatula so that the layers are very thin (3mm).
5. Bake at 160°C/ 320°F* for 20- 30 min.
6. Remove from oven and cut the dough mixture into desired rectangular pieces with a pizza cutter or a sharp knife. Turn crackers over and bake again for 15 -20 mins.
7. Turn crackers again and turn the oven off. The crackers can 'crisp out' in the oven if you're patient enough to wait half an hour or so. Otherwise just enjoy them warm!
*adapted from Silke’s recipe. You can find the original recipe in German from this website here.
