Knackebrod
Knackebrod is a firm staple in our house. I love experimenting with different variations and there are endless possibilties for you to try any combination you like. The base recipe is always the same but you can go quite wild on toppings or seasonings.
You can also double the batch and keep them in a biscuit tin for up to 4 weeks.
Ingredients
- 180 g water
- 3/4 tsp dry active yeast
- 160 g wholemeal rye flour
- 160 g wholemeal flour or wholemeal spelt flour
- 1/2 tsp salt
- 50 g dried fruit such as raisins optional
Instructions
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Preheat the oven to 200C / 180C Fan / Gas Mark 6.
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Place the water and yeast in the mixing bowl. Warm 1 Min. / 37C / Speed 2.
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Add the flour, salt and dried fruit if using (or nuts or seeds or any kind of seasoning you like) and knead 1 Min. / Kneading function. The dough should resemble a play dough. If you find it is too dry, simply add a little water and knead again.
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Place the dough onto a silicone baking mat dusted with flour and roll out to 2mm thickness. Trasnfer onto a large baking tray and bake for 10 minutes. Then remove from the oven and make some indents all over the knackebrod that resemble squares with a dough scraper or the blunt side of your knife. Bake again 10 minutes until browned and it feels firm to the touch.
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Leave to cool on a wire cooling rack, the knackebrod will harden still, then break apart where you have made indents. Keep in a biscuit tin or store in a dry, cool place for up to 4 weeks.
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