{"id":5596,"date":"2025-08-29T20:34:06","date_gmt":"2025-08-29T20:34:06","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5596"},"modified":"2025-08-29T20:34:07","modified_gmt":"2025-08-29T20:34:07","slug":"recipe-of-the-month-seeded-crisp-bread","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-seeded-crisp-bread\/","title":{"rendered":"Recipe of the Month: Seeded Crisp Bread"},"content":{"rendered":"\n
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On a recent trip to Norway, I had the pleasure of enjoying crisp breads (knekkebr\u00f8d) topped with butter, herb pur\u00e9es, cucumbers, smoked salmon, and hard-boiled eggs. Crisp and dry like a cracker, these seeded breads are an all-day Norwegian staple. It\u2019s said they date to the time of the Vikings \u2014 their long shelf life makes them ideal for distant excursions. They make a versatile accompaniment to almost any occasion, and I keep them on hand, enjoying the crisp crust and that wholesome nut-and-seed flavor. They come together quickly with just a few pantry ingredients. You\u2019ll serve them with pride, knowing they came from your oven.<\/p>\n\n\n\n

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Makes 2 sheets<\/strong><\/p>\n\n\n\n

Printable PDF<\/a> of this version here<\/p>\n\n\n\n

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1\/4 cup sesame seeds<\/p>\n\n\n\n

1\/2 cup sunflower seeds<\/p>\n\n\n\n

1\/3 cup pumpkin seeds<\/p>\n\n\n\n

1\/3 cup flax seeds<\/p>\n\n\n\n

2 Tbsp chia seeds<\/p>\n\n\n\n

1\/2 cup buckwheat flour<\/p>\n\n\n\n

1\/4 cup rye flour, or teff for gluten free<\/p>\n\n\n\n

1\/4 tsp kosher salt<\/p>\n\n\n\n

1\/4 cup olive oil<\/p>\n\n\n\n

3\/4 cup boiling water<\/p>\n\n\n\n

1\/2 tsp flaky salt<\/p>\n\n\n\n

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Preheat\u00a0the oven to 300\u00b0F. Line two rimmed baking sheets with parchment paper.<\/p>\n\n\n\n

In a medium bowl, stir together the sesame, sunflower, pumpkin, flax, and chia seeds. Add the buckwheat flour, rye (or teff) flour, and kosher salt. Mix well.<\/p>\n\n\n\n

Add the olive oil and boiling water, then stir 2\u20133 minutes with a wooden spoon until the mixture thickens and holds together.<\/p>\n\n\n\n

Divide the batter evenly between the prepared baking sheets. Wet your hands and press the batter to about 1\/2-inch thick. Lay a second sheet of parchment over each pan and roll to an even 1\/8-inch or thinner. Carefully peel off the top layer of parchment.<\/p>\n\n\n\n

Sprinkle with flaky salt. Bake for 50 minutes, rotating the pans halfway, until crisp and golden brown.<\/p>\n\n\n\n

Let cool for 30 minutes. Snap into crackers and store in an airtight container.<\/p>\n\n\n\n

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On a recent trip to Norway, I had the pleasure of enjoying crisp breads (knekkebr\u00f8d) topped with butter, herb pur\u00e9es, cucumbers, smoked salmon, and hard-boiled eggs. Crisp and dry like a cracker, these seeded breads are an all-day Norwegian staple. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5596","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nRecipe of the Month: Seeded Crisp Bread - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/40.64.82.136\/blog\/recipe-of-the-month-seeded-crisp-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Seeded Crisp Bread - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"On a recent trip to Norway, I had the pleasure of enjoying crisp breads (knekkebr\u00f8d) topped with butter, herb pur\u00e9es, cucumbers, smoked salmon, and hard-boiled eggs. 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